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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Jenn

Cooking Level: Expert

Home Town: Newnan, Georgia, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 23, 2008

I followed the recipe as is and the result was a very tasty and moist cornbread. I'll be making this recipe again for sure!

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SpanielLover

Cooking Level: Intermediate

Living In: Encinitas, California, USA

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Reviewed: Oct. 21, 2008

This is such a moist cornbread. My husband loves it. I took it to a church picnic and it was gobbled up. It's a perfect combination of ingredients.

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KELNTOM

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Reviewed: Oct. 20, 2008

Very moist and yummy! Great with chili! Will make again very soon!!

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sweet*thing

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

I went by the other reviews and used half the sugar and half the butter and it turned out just sweet enough and not greasy at all it was great. However, I did double the recipe of the cream corn and it still turned out fine! Thanks for sharing I will enjoy this one again and again!

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girllovesnc

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2008

Very, very moist. Goes great with spicy chili!! I loved the sweet/salty goodness. This is now my specialty.

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Ann

Cooking Level: Expert

Living In: Hickory, North Carolina, USA

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Reviewed: Oct. 11, 2008

I halved the amount of butter and sugar, and it turned out perfect! Moist and delicious, could possibly cut down on the butter even more. Made it in muffin tins. I have gone through a lot of dry-tasting cornbread, but will keep this as my cornbread recipe from now on!

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Power

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

This was the greasiest thing I have ever made. I never post negative reviews but I couldn't let this go. It is a pile of grease. Way too much butter! It was a very greasy cornbread. Maybe the taste was okay but it was difficult to tell for all the grease and butter. Very disappointing.

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crazymomof4

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

After reading all the "too sugary" reviews I followed Muffin's suggestion, tweaking it a little. Like Muffin, I used half the sugar and butter, substituted sharp cheddar for the cheese and added another can of corn, drained. I kept in the chilis though and found it burning at 350, so turned it down to 325. It was the smash hit of the potluck! Everyone loved it! Very tasty and not too spicy or sweet.

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Isobel

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 20, 2008

Well, I must say that this is the most DELICIOUS cornbread recipe I have ever tried! The only thing I did differently was to use a tad less sugar, and next time I will use a little more of the peppers, but from now when I want a rich and satisfying cornbread for a treat, this is now my go-to recipe.

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KITCHEN DOLLY

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Reviewed: Sep. 9, 2008

Fantastic recipe. This was my first attempt ever at making cornbread and I may have already found my favorite recipe.

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Manny

Home Town: Boston, Massachusetts, USA

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Reviewed: Aug. 17, 2008

Loved everything about it, except waaaay to sweet, and I love sweet food, especially cornbread. Will definitely try again, except reducing sugar to 2/3 cup. Thanks for a great recipe!

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Kathy

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Reviewed: Aug. 14, 2008

This was great! I tweaked a little for my own tastes - cut butter and sugar down to 3/4 cup and added the whole can of chilies. It was still very sweet for us, so I'll cut down a little more and add at least another 1/2 can of chilies. This will definately be my base recipe for Mexican Cornbread!

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Cindy T.

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

My husband and I absolutely loved this cornbread. I followed the recipe exactly and it turned out perfect. It was very moist and flavorful. My three daughters didn't seem too fond of it for some reason though.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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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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