Reviewed: Jan. 3, 2008

Cutting the sugar and butter are essential. Thanks for that. Also used the jiffy, thanks for that too. Made this with tortilla soup for a holiday dinner and everyone loved it.

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CAREYD9

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Reviewed: Dec. 31, 2007

This was my first attempt at real cornbread (why try when you can buy a box of corn muffin mix for 33 cents!)and it was so fabulously delicious that I can't even believe it! I cut the recipe in half for our group of 4, and also cut the butter and sugar in half again, as per other reviews. I also used my beloved boxed Jiffy mix in place of the corn meal. It was perfectly soft, sweet and spicy and the entire pan got eaten in one sitting! I'll never go back the plain boxed mix!

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Lindsay

Cooking Level: Expert

Living In: Inman, Kansas, USA

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Reviewed: Dec. 30, 2007

It took forever to find a cornbread recipe that I like. I had some cornbread at a wedding 5 years ago and it was the best that I ever had and I finally found a recipe that comes close!!

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tkkash

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

Serve this at many dinners and parties - people LOVE IT!!!!

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Raiko

Cooking Level: Intermediate

Living In: Burbank, California, USA

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Reviewed: Dec. 17, 2007

This is such a great recipe. It is exactly what I was looking for. I cut the recipe in half, because I am the only one in the house who likes cornbread. I baked it in a cast iron pan for about 45 minutes.

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cookie

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

This super rich cornbread is the perfect thing to bring to a potluck or a party. I'm almost sick of making this cornbread since it gets requested so much but can't blame anyone for loving this cornbread.

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Foodmayhem.com

Cooking Level: Professional

Living In: New York, New York, USA

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Reviewed: Dec. 16, 2007

This cornbread was DELICIOUS! We ate it with the slow cooker chicken tortilla soup and it made the whole meal even more wonderful! I followed the advice to reduce the sugar and butter, and next time I will reduce the butter even more (to about 1/3 cup). It really doesn't need much butter, it stays very moist with the creamed corn. Best of all, it was very easy to make, so I wasn't slaving in the kitchen while my guests were here.

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brownsm1

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Reviewed: Dec. 12, 2007

Holy cow this was good. I made a few changes. I halved everything, but then halved the butter and sugar again, if that makes any sense at all. I used bottled, pickled jalapenos in place of the green chilis as I like those better. I baked it at 350 for 30 minutes in a 9 inch round cake pan and that was perfect. Even my 6 yr old went back 4 times! Thanks!

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Jennifer

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Dec. 8, 2007

This was ok and was definitely very moist, but I prefer the traditional cornbread that I can put butter and honey on.

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Monica

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

I'm used to the corn bread muffin mix that is .39 cents a box, takes all of 5 minutes of work to prepare and are quite tasty. This recipe required much more work and it was tasty but I don't know if it was worth all the extra effort. Maybe next time I'll use the hot chili's instead of the mild for some more kick! Overall it was yummy.

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Dec. 2, 2007

went great with taco night

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logansmom

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Nov. 26, 2007

Awesome. I use half of the butter that is called for. It is less greasy and better for you if you do this.

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Julia

Home Town: Cambridge, Minnesota, USA

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Reviewed: Nov. 26, 2007

Very yummy and easy to make. I did use a little less butter and sugar as suggested. Goes great with the recipe called cabbage soup (tastes like chili). Definite keeper!

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monkeymamaboo

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: College Place, Washington, USA

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Reviewed: Nov. 24, 2007

I made this to complement my chili during a chili cook off. It was more popular than my chili. A big hit with people of all ages. Kids even liked it. People wanted the recipe. I had to make another batch the next day since I had only a few pieces of leftovers.

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Genny

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Reviewed: Nov. 18, 2007

This was very good. I cut the recipe in half and put it in an 8x8 pan for approx. 40 mins. The green chili's weren't hot, just added flavor. So if you wanted more heat, I suppose you could add jalapenos. I liked the idea of using corn in the recipe...definitely a bonus.

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SAXYBONE

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 11, 2007

I thought I made pretty good cornbread till I tried this. Now I know I make the BEST cornbread with this recipe. If I know everyone i'm serving this to can handle it I replace all the cheese with shredded pepper jack cheese. Perfect cornbread!!

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B. Foster

Home Town: Indianapolis, Indiana, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 10, 2007

This was my first attempt at cornbread from scratch and I couldn't have been more pleased. I took the advice of some of the other cooks and halved the butter and sugar. It was still plenty sweet and very moist. I didn't want to waste half a can of chiles so I used the whole can. Other than that, didn't change a thing and it turned out perfectly! Will definitely make again!

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BERLYJANE

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Reviewed: Nov. 10, 2007

I halved the recipe, used a 9" square pan & baked it in a 350 oven for about 27 mins. Didn't rise all that much, but the flavor was good.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Nov. 4, 2007

Great taste. may cut back a little on the butter the next time I make it.

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djneesha

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Reviewed: Nov. 4, 2007

I made this for a chilli cook off w/ Rick's award winning chilli based on the suggestion on another reviewer. Thank you, thank you, thank you what a hit. This was the best cornbread I ever had and a followed the receipe to a T. This is going in my recipe box and all other cornbreads will be removed!

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