Reviewed: Jan. 5, 2009

Even people who don't typically like cornbread will most likely like this recipe!

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Reviewed: Jan. 4, 2009

Followed suggestions on cutting butter & sugar. Will use even less sugar next time & oh there will be a next time. Wonderful flavor & texture.

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Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Jan. 1, 2009

I have made this recipe for several years now. I have never cut back on the sugar until this year and honestly it is still very good with just a 1/2 cup. I make this recipe every year to go with our New years tradition... Black-eyed peas and mexican corn bread. So good!!!!!!!! You must try it! Tammy

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Tammy

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Reviewed: Dec. 25, 2008

I seem to be in the minority on this recipe. I didn't like it because it was too sweet. I even cut the sugar in half and the butter to 3/4 cup. I put in 4 oz of chiles and added a dollup of sour cream -but it was still way too sweet for my taste. It came out beautifully and very moist - but if I make it again, I will leave out the sugar; the cream corn makes it sweet enough. And, I will only use 1/2 cup of butter. Somehow I don't associate Mexican cornbread with that much sugar.

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Jeanette

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Reviewed: Dec. 16, 2008

I just finished making this delicious mexican cornbread. After reading the reviews, I did use 6 T of butter and 1/2 c. sugar. I will definitely make this again!! Happy Holidays to everyone.

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Nancy

Home Town: Wichita, Kansas, USA

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Reviewed: Dec. 11, 2008

I absolutely LOVED this cornbread. One thing though, you have to love butter. Some people found it "greasy", I just found it "buttery" and moist. It really was the best cornbread I've made and will make many times again. I only added half the can of peppers as the recipe says, but next time I'll add the whole can.

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Judi'sMom

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

Really good, moist cornbread. Takes a little work to make - the mix is easier.

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Lisa Gibbs

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

I've made this umpteen times according to the recipe (always real butter in my life) and always for a crowd. Everyone loves it, and I have referred them all to this site for the recipe. I don't know what people have done wrong to rate it poorly, as it's the best cornbread EVER... I even forgot to put in the baking powder once, it turned out okay but a lot more buttery, and people still raved about it! As a matter of fact...I had the most compliments on it at that particular party...so lots of us don't think there's too much butter!

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Carolyn

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Reviewed: Dec. 3, 2008

This was by far the best cornbread I have ever eaten. I didn't think it was greasy at all. Yes, it is fattening, but for a once in a while treat, you cannot find a more moist cornbread. I guess the people who thought it was too greasy like dry cornbread.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Dec. 2, 2008

My family really liked this recipe (made as directed). It went great with the chili I made. I was a little apprehensive after reading some of the reviews (too sweet, too greasy), but it wasn't over the top for either. We'll definitely have it again.

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KimT

Cooking Level: Expert

Home Town: Richmond, California, USA

Living In: Rocklin, California, USA

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Reviewed: Dec. 2, 2008

Loved this recipe. I did follow recomendations made by others and cut sugar in half. Thanks for great recipe.

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doodlebug

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Reviewed: Nov. 7, 2008

This was great! Everybody loved it. I thought it was a little too sweet, so next time will reduce sugar.

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Mimi

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

Very good! I did take the reviews to heart and cut the butter and sugar in half. I loved it! Thanks for sharing!

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LOSTIN_OZ

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Nov. 6, 2008

I adapted this excellent recipe by only using 1 stick of melted butter, 3/4 cup of sugar and adding the entire 4 oz. can of diced jalepenos. Very moist,tasty and plenty sweet.

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christine from california

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Reviewed: Nov. 3, 2008

I had high hopes for this recipe based on the other reviews but honestly no one I made this for liked it. It's not that it wasn't moist and sweet because it was. None of the other bad things manifested in this cornbread either - it was just blah. I used a 7oz can of chilies because we really like chilies. It wasn't "cornbread-y" enough, more like a cake and that's not what I was looking for. My family said they preferred the old standby cornbread I usually make (and we're pretty adventurous food-wise). So the quest continues.

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RESONNANT

Cooking Level: Expert

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Reviewed: Oct. 30, 2008

WOW!!! This was Great...better then my mom's!! Very moist and it melted in your mouth!!

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Chrissy

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

I cut the butter and sugar in half and my bread was a little dry. I thought it lacked flavor as well. I like the Cornbread Muffins I from this site better.

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FloydsMom

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

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Reviewed: Oct. 27, 2008

This recipe was okay. Not like my grandmother's and that is what I was looking for. I also tried to fry the batter in patties and that didn't come out too well. More like very thin pancakes. Next time, I will make as the recipe states.

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