Reviewed: Oct. 31, 2009

My family did not care for this. We did not like the cream corn in it.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 28, 2009

My family loves this cornbread! The hubby and father-in-law did not like cornbread until they tried this. I follow the recipe exactly.

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AngieH

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Reviewed: Oct. 25, 2009

This makes an excellent cornbread. After reading some of the reviews I only used 1 stick of butter, 3/4 C. sugar and the entire 4 oz. can of green chiles. I also sauteed about 1/4 C. of finely chopped onion with the butter before mixing it with the other ingredients. I used all cheddar cheese since that's what I had on hand. It was very moist and tasty without being heavy. We served it with chili and it got rave reviews all around the table.

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Sandra

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Reviewed: Oct. 25, 2009

This corn bread is outstanding. Did however only use half the butter called for as other reviewers suggested, and used the whole can of green chiles. Will definately be making this again soon.

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Phyllis

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Very good cornbread, although I did make changes per other reviews. After reading the recipe, I thought the cup of butter and sugar was too much. I was looking for a more savory bread to serve with chili. I read many reviews and decided to use 1/2 cup of butter, and 1/2 cup of sugar. I used 8 ounces of Pepper Jack cheese shredded, and omitted the green chilis. I topped the bread with jalapeno pepper slices before baking. Everyone really enjoyed this. I will make this again with these changes. As written, I think this recipe would be too greasy and sweet for me. Thanks for sharing :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Oct. 16, 2009

I thought this was good, but not excellent, I made as written. My spouse and company thought it was the best thing they had ever eaten, go figure

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Oct. 16, 2009

I have been making this recipe for years and it's still one of the most-requested things that I bake. (I simply omit the green chile peppers for "regular," instead of Mexican, cornbread.) I've passed along the recipe to many others who have requested it. I'm not sure why some people were reviewing it as being too greasy -- I don't have that problem at all. Thanks for sharing.

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mpudd

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Reviewed: Oct. 15, 2009

I made this recipe as written and the whole family loved it! I don't think it is greasy at all, you can taste the butter for sure but it was great!

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artskelley

Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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Reviewed: Oct. 12, 2009

I used blue cornmeal because I couldn't find the yellow...not the best choice, makes the cornbread look moldy. I tried to pawn it off as my Halloween cornbread, I think it worked! It's delicious despite the appearance.

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DMWELLIN

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Reviewed: Oct. 6, 2009

Hey Judy, My Family who are not corn bread fans, now are thanks to this awesome recipe. And to those critics I wouldn't change a thing!

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PSS

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Reviewed: Oct. 6, 2009

Way too much butter and sugar. Cut those two in half and it's the best!

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VJM

Cooking Level: Expert

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Reviewed: Sep. 27, 2009

A little dry and bland. Next time I'll add more jalapenos, but will definitely try again.

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BLEMBO

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Reviewed: Sep. 26, 2009

As suggested, I cut the butter in half and used 3/4 cup of sugar instead. The cornbread was still sweet and you could smell the chilies. The texture was a little too chewy for me and it was also too sticky imo.

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Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

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Reviewed: Sep. 23, 2009

I am eating my first piece now- This is great! If you like Jiffy corn bread mix, you will love this! I have never liked homeade corn bread till now! I did 1/2 the butter, and only used 3/4 cup sugar. I also substituted jalepenoes for the green chilis. Gave it some heat with the sweet. Just a personal preference...

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Sep. 23, 2009

Awesome! I added some xtra peppers & it was a hit. My husband & son loved it.

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Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

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Reviewed: Sep. 18, 2009

It was more sweet than I expected but it was very delicious. It was very moist, the best I have had.

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kcloud6xx

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Reviewed: Sep. 17, 2009

This is by far the best cornbread I have ever had. I dont use canned cream corn I make my own so thats what I did and I didnt have any store bought peppers but had anaheims that I grew myself and I just blanched them. There wasnt any heat.but thats ok there was a lot of flavor. I will always make this cornbread instead of the boring one that comes on the cornmeal package. And as for the other reviewers. I disagree it was not greasy at all. Maybe you have to use real butter not margarine. It was the best!!!!!!!!!!!!!!!!!!!!!!!!

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chelle

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Reviewed: Sep. 3, 2009

My whole family LOVED this cornbread. I didn't have it in there for quite an hour, probably due to the mix I used, it only took about 30 minutes. Regardless, it was a wonderful recipe and I intend to use it again!

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ThatsMrsKellyToYou

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Reviewed: Aug. 20, 2009

Especially good Mexican Cornbread IF you cut the butter amount in half. If made according to directions the sugar can be reduced by half as well or it's extremely sweet. My changes were...half the butter, eliminate sugar altogether and used a little less than 1/2 cup Splenda. Sometimes I use Jiffy corn bread mix (only 1 box per recipe) and sometimes I follow the recipe for the cornbread part. Didn't think I'd like it but David thinks it's "da bomb" and I DO really like it myself.

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