Reviewed: Apr. 11, 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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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Mar. 25, 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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stacy

Cooking Level: Intermediate

Home Town: Delta, Ohio, USA

Living In: New Smyrna Beach, Florida, USA

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Reviewed: Mar. 24, 2009

Tried this recipe. Overall, it was okay.

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Gary

Cooking Level: Intermediate

Living In: Carthage, Mississippi, USA

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Reviewed: Mar. 18, 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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BlueDahlia77

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 16, 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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Lisa4Dennis

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Palmdale, California, USA

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Reviewed: Mar. 5, 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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mary

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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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BEKLIGHT

Cooking Level: Expert

Home Town: Laurel, Mississippi, USA

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Reviewed: Feb. 22, 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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skyscraperak

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Reviewed: Feb. 15, 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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Alana M.

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Long Beach, California, USA

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Reviewed: Feb. 14, 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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Camille

Cooking Level: Intermediate

Living In: Encino, California, USA

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Reviewed: Feb. 14, 2009

This recipe is sooo good! I made it exactly as the recipe states and it was absolutely delicious. It makes a quite a large pan but will not go to waste. It was so good I even had some of the leftovers for breakfast with a cup of coffee.

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Carly

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Reviewed: Feb. 14, 2009

Some of the best cornbread I've ever had! It is consistantly requested for potlucks!

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Lonestar16

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Reviewed: Feb. 14, 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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Sharon Pinard

Cooking Level: Expert

Home Town: Euless, Texas, USA

Living In: Thornton, Colorado, USA

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Reviewed: Feb. 6, 2009

I have made this twice. The first time I folowed exactly, except omitted the green chile's. It was greasy,a little crumbly and a little sweet. The taste was still out of this world and we didnt have enough! So the second time I made it I doubled the recipe, and I followed other reviews and cut the butter and sugar by half and added an extra egg for better hold together and cut the baking powder by 1 tsp so it wouldnt rise as much. I think it was perfect. I will probably never use another recipe. Ever. It's called mexican but without the chile I call it southern.

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jodi

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Reviewed: Feb. 4, 2009

AMAZING!!! I only made two changes. I used 2 boxes of Jiffy cornbread mix instead of what was listed and I only added 1/2 cup of butter. I kept everything else the same and it was great. We had some friends over for dinner and by the time we got up only 1/4 of the pan was left. You cant go wrong with this. Thanks so much for sharing!!!

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559kasey18

Cooking Level: Beginning

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Reviewed: Feb. 1, 2009

I modified this a little and it turned out great and very easy. I used 2 boxes of Jiffy corn muffin mix, one can green chili's, one can creamed corn, and one cup chedder cheese. Baked according to the box directions...YumO! Other reviews mentioned adding more corn...I think that I will try that next time...maybe half can of whole kernel. THANKS!

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