The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 30, 2008
Good, but we prefer regular cornbread.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 24, 2008
As others have suggested I cut the butter back to 6 TBS and the sugar to 1/3 cup. I also used jalepenos simply because its what I had, and used a colby/montery jack shredded cheese and only 2 tsp of baking powder. This way was fantastic, but as written I think it would have been way too sweet and way too greasy.
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Photo by Mary Kate

Cooking Level: Intermediate

Home Town: Rockwood, Tennessee, USA
Living In: Lancing, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 22, 2008
Good stuff! Like everyone else, I cut back on the sugar and butter. Whenever possible I like to lighten up ingredients so I used Egg Beaters, Splenda & poured in I Can't Believe It's Not Butter Spray. I was able to reduce baking time to 45 minutes. Served with Emeril's Dirty Rice recipe. Will be good with the Boilermaker Chili from this site too. A definite keeper!!
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Photo by MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Lakewood, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 11, 2008
This recipe was really excellent! I did, of course, make a few changes. *Reduced butter to 6 Tbsp as suggested by other. *Reduced sugar to 3/4 cup. *Added some extra diced jalapenos (i like things extra spicy, and regular green chiles need a little something extra). *Used a pepper jack/cheddar pre shredded combo cheese I had on hand. Also keep a close eye on the cook time. Even at 300, mine was done in closer to 45 mins. With these changes it was still great.... next time I will probably use half the baking powder as well though, as mine came out with a little bit overwhelming taste of it.
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Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 11, 2008
Excellent recipe. I followed the direction exactly and it turned out picturesque. Would probably still be very nice with half the butter, but why? Rather mild, so I will double the green chili peppers next time. Great with beans, chili or just plain!
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 7, 2008
YUM! Don't change a thing! Decadent, Perfect and always a HIT!
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Cooking Level: Expert

Home Town: Manchester, Iowa, USA
Living In: East Point, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 5, 2008
I don't think I have ever rated a recipe before but I just had to write in on this one. WOW is all I can say. I am a cornbread lover but don't make it too often but I sure will now! This recipe was awesome! The only thing I modified as per other reviewers was to cut the butter and sugar in half. Did everything else as called for and it was just fabulous. Thanks for such a great recipe! :)
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 4, 2008
Had a strange taste and WAY too sweet and greasy--and not enough spice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 27, 2008
After trying a few other cornbread recipes on this website, this is my favorite. I followed other's suggestions and my family LOVED this recipe! Thanks so much. It goes great with our white chicken chili!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 26, 2008
Amazing! I whipped this up for our Oscar night get-together and everyone was raving about it. Deeelicious!!! Next time I make it, I'm adding the full can of green chilies.
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Cooking Level: Expert

Home Town: Uxbridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 24, 2008
Like so many other reviews, I prepared this to take to a party. It FLEW out once the first piece was eaten. I used small and large muffin pans to make serving easier. I upped the temp to 325 Convection and started testing the small pan at 30 minutes. Came out perfect. Great flavor. BRAVO JUDY SPENCE!!!
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kaz
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Hot Springs Village, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 23, 2008
I just loved this recipe. I made my sugarfree by using 1/2 cup xylitol and I only used 1 stick of butter. I also added some chopped up jalapeno. This was just such a delight hot or cold.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 18, 2008
I also used the advice of other to only use half a cup of sugar and half a cup of butter. While the recipe only calls for a half of a can of green chiles, I did use a full can. It gives it some extra kick without being too overpowering. I sprinkled a little sugar on the top just as it came out of the oven. This is BEST served warm, but I can't stop nibbling at it even when it's cold. It keeps well and I have warmed it in the microwave as well. YUMMY!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 10, 2008
This is really, really good. I made a few changes both to make it healthier and b/c I did not have all the ingredients. Changes: Smart balance light butter and smart balance cheese, egg beaters, splenda (and just about 2 T of sugar) and a cup of frozen corn in about 1 cup skim milk (instead of creamed corn). It was fabulous and less fat and calories. ~Kristian, RD, LD from KY.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 2, 2008
I love this recipe. It is always a big hit! I bake it in a cast iron dutch oven and serve it with a spoon. It stays even more moist that way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 29, 2008
I followed everyone's advice and cut the butter down to 1/2 cup. I was too lazy to get my sugar container out so added a packet of Equal. I served it with Flatlander Chili from this site - our favorite chili recipe. Yummy ... this cornbread was perfect with chili. When my husband came home from work, he opened the door and smiled and said "mmmmm it smells like Cornbread and chili!" ... his tummy was happy tonight.
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Photo by karin

Cooking Level: Professional

Home Town: Des Plaines, Illinois, USA
Living In: Bartlett, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 24, 2008
THIS RECIPE ROCKS!!!! I followed recipe but cut back to 1/3 cup sugar and 1/4 cup butter, as per other reviews. OH MY GOODNESS!! Hubby who hates ANYTHING spicy, LOVED this, and so did I. Still a bit sweet, so maybe next time, I will cut back sugar some more, but other than that, all I can say is THANK YOU and we LOVED this with white chili II from this site.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 23, 2008
I followed the other reviews and halved the sugar and butter. It turned out great and was gone before I knew it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 20, 2008
I read many reviews and combined with Mexican style cornbread and Grandmother's buttermilk cornbread recipes, came up my own. This is what I changed: I used 2 Tbp butter, 3 Tbp coconut oil, 1/4 cup sugar, 2 eggs, 1/2 cup of butter milk, 2 Tbp stir-fried pepper and cilantro, 1 1/2 cups of sharp cheddar cheese replacing two cheeses, I baked at 350 degrees F for 1 hour. It was very delicious. Thank you for the recipe and the reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 12, 2008
Deeelicious. Definately cut the butter in half at least, and do the same with the sugar. I also substituted jalpenos for chiles.
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