The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 30, 2009
Wow! This stuff is absolutely awesome! The BEST cornbread ever!!!!
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Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 18, 2009
Really good cornbread if you half the sugar and the butter! Jalapeno peppers go great as a substitute for the green chilles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 15, 2009
I give the recipe five stars as it is really good bread. It is very moist and is really good with Taco soup. I will make modifications next time I cook it as my husband found it to be too sweet. I will add more peppers/spices and kick it up a notch as we like it spicy.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 2, 2009
My guest just totally inhaled this cornbread! It is terrific,just as written. One guest owns a restaurant and he wants the recipe.
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Cooking Level: Expert

Home Town: Somis, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 1, 2009
If u do not like sweet tast, u can always cut back or not add sugar at all I use 1 tsp. of sugar
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 20, 2009
At the recommendation of another poster, I altered the recipe (1/2 c butter, 3/4 c sugar), and it turned out great. Sweet, moist and great texture.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 13, 2009
Not as good as I'd hoped but maybe it's because I had cut down on butter and sugar.
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Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 26, 2009
This recipe is good, however very heavy. I used 1/2 the amount of butter and sugar and it was still plenty sweet and greasy. I don't think I would make it again, even though it was good.
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Cooking Level: Intermediate

Home Town: Delta, Ohio, USA
Living In: New Smyrna Beach, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 25, 2009
Tried this recipe. Overall, it was okay.
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Cooking Level: Intermediate

Living In: Carthage, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 20, 2009
I took the advice of others who reviewed this recipe and halfed the butter and reduced the sugar to 3/4 cup. I also used jarred jalepenos instead of green chiles. It turned out amazing!!! Everybody at work loved it and want me to make it again.
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Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 17, 2009
I substituted the last 4 ingredients for 2 boxes of Jiffy Corn Bread Mix. I also substituted the cheese with Jalapena Jack Cheese. I made this for a Mexican themed Game Night and it was huge it. It was more like a sweet corn cake (like you get at El Toritos, but more moist) and we all loved it. It didn't seem oily to me, just wonderfully buttery. But I also like Paula Dean so I'm big on skimping when it comes to butter baby!
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Cooking Level: Expert

Home Town: Carson, California, USA
Living In: Palmdale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 9, 2009
You HAVE to cut the butter and sugar to 1/2 cup each. I roasted a very small red bell pepper over the gas flame and diced it really small and added to the chili/corn part. Also, i didnt have quite 1/2 cup of butter so I---get ready now--added about 2 TBS bacon grease. I know, I know but its so good! Very good cornbread. i took it to a work potluck and they seemed to liked it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 6, 2009
I rated it a 5 star,as I thought it had a great taste. My problem was it gave me the impression it wasn't done, and I knew I followed the recipe to the tee, I think I will do what some did bake it at 325 and cut the butter, maybe that will do the trick. I like a sweet cornbread as well, and I have never liked cornbread before.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 3, 2009
not the best i've ever had. i'm glad i cut the sugar in half. otherwise, it would have been too sweet.
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Cooking Level: Expert

Home Town: Laurel, Mississippi, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 23, 2009
I liked the flavor, but I didn't enjoy the texture very much. It's so soft and crumbly that you have to eat it with a fork. My search will continue for a mexican-style cornbread that holds together when I pick it up - maybe I'll try to tweak this one.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 23, 2009
I would highly suggest you cut the butter in half. It will still come out moist. I have made this recipe following the instructions and "playing" with it. If you use the full amount of butter suggested, it can be intense. I also omit the corn and substitute 1 cup of salsa. The sugar helps to cut the acidity of the tomatoes. Have fun...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 19, 2009
Some of the best cornbread I've ever had! It is consistantly requested for potlucks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 18, 2009
I have made this so many times! Love it. I always cut the butter and sugar in half, and then the entire recipe in half again and cook it in a hot cast iron skillet in the oven, when the skillet is preoiled and preheated the batter sizzles when you pour it in and makes a nice brown crust. The results are always so moist and flavorful!
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Cooking Level: Intermediate

Home Town: Oceanside, California, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 18, 2009
Loved it. I went with what the others said about the halving the butter and sugar. I used a muffin pan and the cook time was cut in half. Great taste and recipe.
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Cooking Level: Expert

Home Town: Euless, Texas, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 18, 2009
This is incredibly good. Sweet, great texture, a combination between a moist corn cake like pudding and a rich cornbread that is easy to eat with your hands. I left out the chiles because kids were going to eat it and it was absolutely the best cornbread I have ever tasted! My new one and only cornbread recipe.
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Cooking Level: Intermediate

Living In: Encino, California, USA

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