Reviewed: May 30, 2008

This was awsome with some changes - I cut the butter/sugar in half and used bacon grease instead of butter, left out green chilis only b/c I didn't have them and wow. I will ONLY use this recipe from now on. So moist and flavorful. 5 stars for sure.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: May 29, 2008

Usually cornbread is so dry I dread eating it. This was moist and yummy. I used the full amount of butter and didn't notice it being greasy, but I suppose that's just preference. Used cheddar and pepper jack cheeses with a couple dashes of hot sauce and chili powder. Next time I would add even more. All in all, a very good recipe.

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Kendra

Cooking Level: Intermediate

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Reviewed: May 28, 2008

This cornnbread was the perfect addition to our taco soup. I cut back on the sugar, and used only cheddar cheese(didn't have monterey jack). The bread tasted great! I love a moist cornbread. My daughter, who normally wouldn't touch anything with green chiles, ate two pieces! Thanks for sharing.

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: May 22, 2008

So greasy!!! It was dripping butter.

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ANA

Cooking Level: Intermediate

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Reviewed: May 19, 2008

This cornbread is amazing! I'll never make another kind. I followed the advice of other reviewers and used half the butter and sugar. I also followed Lindsay's advice and cheated by using a Jiffy mix. And finally, I only make half a batch because it's just me and my husband, so the can of diced chiles that I get is twice what the recipe calls for, but I throw the whole can in anyway. It's perfect every time.

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katie

Cooking Level: Intermediate

Home Town: Inman, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: May 18, 2008

Does anyone know how I could alter this recipe for high altitude areas? I live at 7000 feet. Thanks.

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audrabee

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

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Reviewed: May 15, 2008

I didn't really like cornbread until I had this recipe. The kids and husband love it. My sister in-law makes this, and my brother and parents (not cornbread eaters either) love it as well. We use different cheeses, depending on what we have on-hand. Usually we use Flagship (made locally at Pikes Place Market in Seattle) and cheddar cheeses. This is a great recipe to take to or make for a BBQ.

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Kristin

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 7, 2008

Probably the best I've ever had.

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Sarah

Cooking Level: Intermediate

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Reviewed: May 6, 2008

I used half the butter, half the sugar, and pepper jack cheese... so good! I'd use the whole can of chiles next time, and I think I'll add cayenne as well, even with the pepper jack. I just tried it with whole wheat flour instead of white and it was also fantastic! added some pimentos for color too.

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JULIAJOHNSON

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Reviewed: May 5, 2008

There's only two of us so I cut the recipe in half and baked in an 8x8" casserole. I did use the whole can of creamed corn and the whole can of chilis, not drained. I just hate having half of anything hanging around. I got down to putting the cornmeal in and found I didn't have any but I did have a box of Jif so I omitted the last 3 ingredients (I had already put the flour in the same bowl to save dishes). It turned out wonderfully! Very, very moist with a good flavor.

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: May 2, 2008

Mmmm. I've been wanting to try this recipe for years and finally did. I cut the sugar and butter in half and added the whole can of chiles. It would have been way to much butter if I didn't. This was really good.

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JLMURDO

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Reviewed: Apr. 27, 2008

It was great! I used pepper jack instead of cheddar and jack cheese. Next time I might not even add the peppers because the pieces that had less peppers were great with just the peppers in the pepper jack cheese. I also cut my butter down to 1/2 cup (1 stick) and the baking powder to 2 tsp, I also used 1/3 cup of sugar. It was great!

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Samantha

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

Wonderful!! Even my husband from Mexico loves this!!

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Christina

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Reviewed: Apr. 23, 2008

I halved the recipe and followed the advice of the others by cutting the butter down to 6 tbsps and 1/3 cup sugar with a full can of chiles and a bit of chile powder; coupled it with "Deboozie's Blue Ribbon Chili" great mix!!

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christine

Cooking Level: Beginning

Living In: San Angelo, Texas, USA

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Reviewed: Apr. 21, 2008

I followed the recommendations to halve the butter and reduce the sugar to 3/4 cup- so glad I did! With these adjustments this is a good basic sweet cornbread recipe, but it wasn't hot at all. That might be my fault, I used Original Ro-Tel tomatoes instead of the peppers called for; not sure which would actually be hotter. It could also have used more texture. Next time I will add a can of whole kernel corn, drained, and a whole can of Ro-Tel and see where that gets me. All in all, a solid recipe for building on!

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Naeva

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Reviewed: Apr. 13, 2008

This recips is so awesome! We made it for the first time tonight and will be making it from now on when eating mexican! Thanks for this wonderful recipe! A++++

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Mishenko

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Reviewed: Apr. 13, 2008

This one only turned out OK for us. Don't have much to compare it to but I will try other recipes before I come back to this one.

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Karine

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Reviewed: Apr. 11, 2008

So delicious! I halved the recipe since there were only 3 of us. I used frozen corn (thawed) with 2 tbsp sour cream. I also cut the sugar slightly. I used 1/2 can of chiles for a half batch, but will definately add more chiles next time. there is probably more than enough butter in this recipe- but that's what makes it so fantastic!!

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 8, 2008

This is very, very good. Absolutely a keeper!

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VANESSA

Cooking Level: Expert

Home Town: Great Lakes, Illinois, USA

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Reviewed: Apr. 7, 2008

Great Recipe, I did modify the recipe slightly to get what I was looking for, a moist traditional cornbread with corn. using this recipe as a base gave me what I was looking for, and it was the best home cooked cornbread I ever tasted. I did not used any pepers, I just used the some shredded chedar cheese towards the end. I am also health consious, and made fhte following changes to make it healthier. I used 6 table spoon worth of margarine. I used egg substitute for real eggs, sugar substitute, for the regular sugar, I also added a bit of fat free sour cream to maintain moistness, and a quarter cup of heavy whipping cream, at the ended, I mixed some fat-free shredded cheddar cheese, and baked. It was one of the best corn bread Ive ever tasted, and was gone shortly after cooking. (Also Healthier than major Restaurant Corn Bread) Looking forward to making it this weekend for dinner guest.

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CEVRARD

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Absolute Mexican Cornbread

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