Reviewed: Jul. 23, 2008

good but i found this to be greasy

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LISA4SURE


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Reviewed: Jul. 7, 2008

This is the best cornbread recipe period. Just use 3/4 C butter and 3/4 C sugar and it's awesome. Not boring and stays moist. Made is for the 4th of July barbeque and everyone commented on it and went back for more. I'll use this one forever! Very easy and quick too.

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Karen


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Reviewed: Jul. 4, 2008

Delicious! I cut back on the sugar (1/2 cup) based on comments, however I thought it needed to be alittle sweeter and I would try 1 cup next time. I also used all of the 4oz. can of green chiles and it was fine.

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LeAnne H.


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Reviewed: Jul. 1, 2008

This is one of my favorite recipes...I have made it several times to serve with soups, chilis and Mexican dishes...everytime people ask me for the recipe. I do think it's best served warm...and is easily made ahead and just warm in foil in a low oven...but I would not change a thing with this recipe!

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PennyG


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Reviewed: Jun. 24, 2008

Good!

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~~Tropical Spice~~

	Cooking Level: Expert Living In: Sacramento, California, USA
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Reviewed: Jun. 24, 2008

3/4 cup butter 3/4 cup sugar= PERFECTION Everyone raved about this. The bread is still moist after 3 days.

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Laurie L.

	Cooking Level: Intermediate
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Reviewed: Jun. 16, 2008

This was a very heavy, dense cornbread, but it was good. I cut back on the butter to 1/2 cup and the sugar to 3/4 cup based on other reviews, and I kind of regret both of those decisions. I feel it could have used that extra bit of sweetness, and maybe 3/4 cup of butter instead of 1 cup. It was really yummy though and a nice complement to a Mexican casserole. Can't complain. :)

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ALLY99

	Cooking Level: Intermediate Living In: Athens, Georgia, USA
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Reviewed: Jun. 4, 2008

I used 1/2 the amount of butter and sugar, no chiles(because I didn't have any), added 1 can of whole kernel corn, used extra sharp cheese in place of the other cheeses and cooked it at 350 for 35 mnutes in a glass pan. The rest of the recipe I did as written. It came out perfect. I will make it again.

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Muffin

	Cooking Level: Expert Home Town: Brooklyn, New York, USA Living In: Frisco, Texas, USA
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Reviewed: Jun. 3, 2008

What a great recipe! I made a few changes based on other reviewers suggestions. I only used 1/2 stick of butter, 1/3 cup of sugar and a whole can of chiles. Also, I didn't have any baking powder so I used self rising flour instead. The end result was fabulous.

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JBLUVS2COOK

	Cooking Level: Expert
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Reviewed: Jun. 1, 2008

This is a great family project. It was easy to fix and quick. We followed the instruction as given. This will be a great addiditon to any mexican dish, we used the muffin pan. We will make it again and again.

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1hitwonder


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Reviewed: May 30, 2008

This was awsome with some changes - I cut the butter/sugar in half and used bacon grease instead of butter, left out green chilis only b/c I didn't have them and wow. I will ONLY use this recipe from now on. So moist and flavorful. 5 stars for sure.

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outnumbered

	Home Town: Chicago, Illinois, USA Living In: Flowery Branch, Georgia, USA
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Reviewed: May 29, 2008

Usually cornbread is so dry I dread eating it. This was moist and yummy. I used the full amount of butter and didn't notice it being greasy, but I suppose that's just preference. Used cheddar and pepper jack cheeses with a couple dashes of hot sauce and chili powder. Next time I would add even more. All in all, a very good recipe.

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Kendra

	Cooking Level: Intermediate
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Reviewed: May 28, 2008

My family enjoyed this dish. I cut the recipe in half and used fresh roasted green chile. It was a bit sweet for my taste; next time I'll cut back on the sugar. Definitely a keeper! I served with King Ranch Chicken Casserole I. Thanks for sharing!

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love2cook

	Cooking Level: Expert Living In: Neosho, Missouri, USA
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Reviewed: May 23, 2008

So greasy!!! It was dripping butter.

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ANA

	Cooking Level: Intermediate
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Reviewed: May 19, 2008

This cornbread is amazing! I'll never make another kind. I followed the advice of other reviewers and used half the butter and sugar. I also followed Lindsay's advice and cheated by using a Jiffy mix. And finally, I only make half a batch because it's just me and my husband, so the can of diced chiles that I get is twice what the recipe calls for, but I throw the whole can in anyway. It's perfect every time.

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katie

	Cooking Level: Intermediate Home Town: Inman, Kansas, USA Living In: Los Angeles, California, USA
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Reviewed: May 18, 2008

Does anyone know how I could alter this recipe for high altitude areas? I live at 7000 feet. Thanks.

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audrabee

	Cooking Level: Intermediate Living In: Flagstaff, Arizona, USA
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Reviewed: May 15, 2008

I didn't really like cornbread until I had this recipe. The kids and husband love it. My sister in-law makes this, and my brother and parents (not cornbread eaters either) love it as well. We use different cheeses, depending on what we have on-hand. Usually we use Flagship (made locally at Pikes Place Market in Seattle) and cheddar cheeses. This is a great recipe to take to or make for a BBQ.

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Kristin

	Cooking Level: Expert Living In: Seattle, Washington, USA

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