Reviewed: Sep. 21, 2007

not bad but next time will leave out the green chiles.

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Reviewed: Sep. 19, 2007

I have never liked cornbread before this recipe. It was a huge hit at my mexican themed birthday party and I hid some from my guests so I could enjoy it the next day too!!!

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Tiffany

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Reviewed: Sep. 16, 2007

I used one stick plus 5 T. of butter, and extra cheese (plus I put some cheddar on top for the last ten minutes). 1/2 cup of sugar was plenty. I used an entire 4-ounce can of green chiles and chopped up half a small can of jalapeños and added it to the batter to spice it up a bit. Really, really good! Because of the sugar and the moistness, it molds/mildews within a few days, so be sure to eat it quickly or refrigerate it.

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zynthee

Cooking Level: Intermediate

Home Town: Wickes, Arkansas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 9, 2007

This is wonderful!! I made it just as shown, and it was great. My husband and I agree that a whole can of green chiles instead of a half would be great too, I will try that next time.

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Tarah

Cooking Level: Intermediate

Home Town: Decatur, Arkansas, USA

Living In: Springdale, Arkansas, USA

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Reviewed: Sep. 8, 2007

I just made this and like it very much but it's a bit too sweet for my taste and that's even after I cut the suger down to 3/4 cup. I also listened to others and cut the butter in 1/2. Next time I make, and I will make it again, I will use 1/2 cup of suger. It has great flavor and texture otherwise.

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K.D.

Cooking Level: Intermediate

Living In: Hendersonville, Tennessee, USA

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Reviewed: Sep. 8, 2007

This was just okay. I used the entire can of green chiles and still could barely taste them in the finished bread. DH also didn't care for there being actual corn in his cornbread. I guess I'll just continue my quest for the perfect cornbread. Thanks for the recipe!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 2, 2007

Absolutely the best cornbread I have ever made. Came out perfect the first time trying it. Not too moist and definately not dry. Would use jalapenos the next time for more spice, but not needed for a perfect cornbread.

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FISCH724

Cooking Level: Intermediate

Living In: Huntington, West Virginia, USA

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Reviewed: Aug. 31, 2007

I tried this recipe and like most everyone else I changed a few things. I didnt have any can peppers so I used fresh, I used 5 chili peppers and 2 jalepeno peppers. This was an awesome cornbread. I liked the butter and sugar just the way the recipe was wrote. The next time I will add one more jalepeno. It was not to hot yet it did have a warm taste that was just right and tasteful.

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doctor_hotrod

Cooking Level: Expert

Living In: Paris, Texas, USA

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Reviewed: Aug. 28, 2007

This was great! Since some in my family avoid green chilis, I split the recipe in half by using 2 8x8 pans and only added the chilis to one of the pans. I used almost the whole can. As others suggested, I did cut back on the sugar and butter.

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Kiki

Cooking Level: Intermediate

Home Town: Eagan, Minnesota, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 19, 2007

Very good. Easy to make.

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cookingood

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Living In: Allen, Texas, USA

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Reviewed: Aug. 9, 2007

Very good! I accidentally put in twice the amount of butter, so I then doubled the remaining recipe ingredients to ensure it would come out okay. I didn't have a second can of creamed corn, so I used white shoepeg corn, drained. I also didn't have another can of chiles. My Mom ate THREE PIECES. This recipe is a keeper. I made this cornbread to go with a very simple Taco Chili recipe. A very easy, filling and flavorful meal. Thanks for such a great recipe!

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SCAREY76

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Aug. 9, 2007

Absolutely LOVE this recipe!!! Great w/ hot soup on a cold day!

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JoJo Brenny

Cooking Level: Intermediate

Living In: Champlin, Minnesota, USA

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Reviewed: Aug. 7, 2007

I made this for a work luncheon and everyone loved this! Like others, I reduced both the butter and the sugar down to about 1/3 of a cup each. I used 2/3 c. hot green chile (frozen & defrosted) and used only cheddar as I didn't have Monterey Jack on hand and used homemade cream corn (Gulliver's Cream Corn). They were moist, slightly sweet, and were perfect with the cheese and chile! These definitely make more than 6 servings though! I probably cut mine into about 16 squares. Thanks Judy!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jul. 31, 2007

Especially good and also easy to make. Hearty and filling. Husband said "Ahhh,this is special cornbread!" and one son, who usually isn't interested in eating cornbread,took 2 pieces home with him. I used the whole can of green chilies.

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DARLA11

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Shepherdsville, Kentucky, USA

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Reviewed: Jul. 10, 2007

I loved it but it was too dry for the family. I did not have chiles so I going to try it again with chiles.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Jul. 8, 2007

AWESOME!

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Jenni Ellsworth

Cooking Level: Intermediate

Home Town: Beaver Dam, Wisconsin, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: Jun. 22, 2007

I have read some reviews about this cornbread being too greasy and/or too sweet, so when I made it, I used about half the sugar and used light margarine instead of butter (and I still used about 2/3 of a cup instead of a cup anyway). It turned out moist, but not overly greasy or sweet so I would recommend making it that way =)

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Cooking Jackie

Cooking Level: Intermediate

Living In: Manassas, Virginia, USA

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Reviewed: Jun. 22, 2007

My husband and I agree this is the best cornbread we've ever had. I cut the butter and sugar in half and cooked it in the oven in a 10" square cast iron pan. One hour was perfect.

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Beth

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Reviewed: Jun. 18, 2007

This recipe was excellent! I made is exactly as the directions state. However, it was waaay too sweet for my family's taste. Next time I will cut the sugar down to 1/3rd to 1/2 a cup. Other than that, this was the tastiest, most moist cornbread ever!

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mastersola

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Reviewed: Jun. 15, 2007

Muy, Muy Bueno! Wonderful! I didn't have any chiles on hand, so I left those out. And I changed the cheeses to just 1 cup of the Sargento Chipotle Cheddar cheese. Just the right amount of spice & sweet! Absolutely the best Mexican cornbread I have had! Will definitely feed more than 6 as stated too.

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JAS

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Absolute Mexican Cornbread

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