I made this last week to have with Buffalo chicken chili. A most excellent combination. I'm making it again tonight. However, I took the advice of many reviewers when making this for the first time to reduce the butter to half a cup and the sugar to 3/4 a cup. I will not make that mistake again. By reducing the butter you are taking out the biggest source of moisture. I will admit that I did not include the green chilies as I did not have them and don't particularly care for them. I would imagine they could contribute to moisture as well. Since I won't be using them tonight I will be sure to include the full cup of butter. I will update my review after doing this. Otherwise, this is a great recipe all around. I think the overall taste is highly dependent upon the type of cornmeal you use and how fresh it is. I'm not really sure why anyone would be making this recipe using a prepackaged cornbread mix- it rather defeats the purpose. This is an easy, made-from-scratch, delicious cornbread with a little extra something. Thanks for sharing the recipe!
Update: I made this last night with the full amount of butter. It definitely helped. Much moister. My family devoured it. I think next time, and there will definitely be a next time, I will meet half way with the butter. Perhaps 3/4 cup of butter. While the full cup helped make it moister, it may have been a tiny bit too crumbly from "grease". I will not go so far to say this was a greasy bread though. I will keep trying! Delicious.
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I made this last week to have with Buffalo chicken chili. A most excellent combination. I'm...