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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CAROLINERICE

Cooking Level: Intermediate

Home Town: Belleville, Michigan, USA

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Reviewed: Nov. 3, 2007

I made this tonight for dinner along with "White Bean Chicken Chili"(On this site)YUM! The only changes I made are as follows. I used Betty Crocker cornbread mix instead of cornmeal and used "mexican blend" shredded cheese. Still pretty much the exact recipe and it was the best cornbread I've ever had! My family LOVED it!

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Becca

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Naples, Florida, USA

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Reviewed: Nov. 1, 2007

I made this delish recipe as written and it was devine! Paired wonderfully with Rick's Chili (from this site)and everyone at my party wants the recipe. Don't overcook and just let sit and cool for at least 30 minutes before slicing. Perfect!

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CATNSKYMOM

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Reviewed: Oct. 30, 2007

If you don't have creamed corn... which was my problem.... simply use regular canned corn, and blend it in the blender, BUT make sure you drain some of the water/juice from the can, and add a little bit of milk if it is too thick.

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LadyArndt

Cooking Level: Intermediate

Home Town: Lodi, California, USA

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Reviewed: Oct. 28, 2007

This is the absolute and the only cornbread from now on.......everyone just raved about it. I followed the recipe to the T and it was just fabulous. Loved the flavors of the cheeses and the green chilies, I did use the whole can. I might cut back on the sugar next time. Made this with Boilermakers Tailgate Chili from this site for a party and it was a hit. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 27, 2007

This is a great way to make cornbread, although not your typical way it is a great variation. I also used less butter and sugar. I added the entire can of diced green chilies, took to a Potluck at work and it was well received. I paired it with Chile.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Oct. 22, 2007

Soul Food cornbread! Not the dry stuff that people toss together with a few ingredients, or make if they are on a really strict diet. This is the real stuff, with very moist, cake-like texture. I took some to a pot-luck on exam-day in my CNA class. Everybody loved it.. the latinas said I "do some good cooking for a white girl!" The batter is so yummy you can just dip your finger in it. I am making it for the second time today. I licked the batter bowl clean. This time I used jalopenos instead of green chilis for the flavor and extra kick. I am a lean, slender girl, but when I splurge, I want it to be worth every calorie. And this certainly is.

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blütedame

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Reviewed: Oct. 22, 2007

There were a couple of reviews saying this was blander than would have liked, and we like spicy food, so added the whole can of chilies Plus 1/2 tsp of ground cumin and 1/4 tsp each of red cayenne and black pepper. Wonderful cornbread, other than those changes made exactly as recipe called for!! Would definitely make again!

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Oct. 21, 2007

There's a reason I trust the reviewers - they're RIGHT! I fixed this ahead of time to take on a camping trip and served it with Chili Rick's from this site. Talk about raves. I followed others suggestions and cut the butter in half, used a little less sugar (even though my clan has a huge sweet tooth), added a 7 oz. can of chilies and dumped in a little extra cheese. The suggestion to use Jiffy corn bread mix was genius. I'm making it again tonight - to eat with the leftover Chili Rick's that also was a major hit with our group of 12. Thanks to all.

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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Oct. 19, 2007

This recipe is incredible! I have made this probably 4 or 5 times now. Anytime I make chili, this is right along side it. My wife said she doesn't like cornbread. I found out it's because she only had boxed cornbread...no wonder! She's addicted to this stuff though, and there's no way I'd get by with making chili without this. I make this recipe exactly as described and make zero changes/substitutes and it turns out perfect everytime. Enjoy!

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Micah

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Reviewed: Oct. 15, 2007

This is my new favorite cornbread recipe. Moist, dense, so flavorful. Thanks so much.

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CHRISTA12

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Oct. 14, 2007

I cut the sugar in half and only added three eggs to keep the cornbread dense and heavy. It was great! Thanks for a wonderful recipe.

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SPACIESTACIE

Cooking Level: Intermediate

Living In: Marshall, Texas, USA

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Reviewed: Oct. 13, 2007

This is the best corn bread I have ever had. After making it once I may tweak it with either a bigger can of chiles or maybe spicier ones. I'm not a big fan of corn bread, but I won't try to find another one after this.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 5, 2007

This was wonderful. I wish I wouldn't have followed the advice and used less butter and sugar. Next time I will follow this recipe to a "T" Thanks for the quick and easy homeade cornbread.

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qcqaqt

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Reviewed: Sep. 30, 2007

This cornbread is really good. Its moist and full of flavor. I doubled the recipe except the following ingredients: I used only 1-cup butter; 1 cup brown sugar; 6 eggs; 6 teaspoons baking powder; 1/4 teaspoon salt. I also did not use the Chile peppers because my SIL cannot eat spicy foods and did not want to risk it. After mixing the batter, I let it stand for 20 minutes so it would crown before pouring into the pan. This was served to my inlaws and they just raved about it...The whole thing was eaten in under 30 minutes. Thanks for the recipe...again, very good.

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PORUSGIRL

Cooking Level: Expert

Home Town: Porus, Manchester, Jamaica

Living In: Staten Island, New York, USA

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Reviewed: Sep. 29, 2007

[[UPDATE - Jan 08 - Down south here, there is a cute lil restaurant called The Dixie Cafe. Everything I ate there was scrumptious and I almost couldnt get enough. Then I tried their -mexican- cornbread... it doesnt even COMPARE to this recipe. I was so proud I could out-do a resturant that BOTH my southern boyfriend AND I love! Thanks so much for sharing!!]] wonderful! my brother snacked on this before dinner was even served. i can definitely forsee that this will be become a repeat usage recipe!

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pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 28, 2007

This is one of my favorite recipes...I have made it several times to serve with soups, chilis and Mexican dishes...everytime people ask me for the recipe. I do think it's best served warm...and is easily made ahead and just warm in foil in a low oven...but I would not change a thing with this recipe!

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PennyG

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Reviewed: Sep. 26, 2007

We think this cornbread recipe is a winner! Because of all the reviews about it being too sweet and too greasy, I only used 1/2 cup of butter and 1/2 cup of sugar. I also went ahead and used the entire 4-oz. can of green chiles, since I didn't have anything else to do with them. I didn't think it was even close to being too sweet or too greasy. In fact, when I make it again I may make use the full cup of each just to see how we like it. The texture was great, too.

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CAMPPJPATTY

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 26, 2007

I love this recipe! It is very decadent and always rewarding. The only down side is that I eat way too much! I usually make it without the green chile peppers, and I use whatever kind of cheese I have handy at the time.

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MONTGJ

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Reviewed: Sep. 25, 2007

This was bar none the BEST cornbread my family and I have ever put in our mouths. This is so good it will make you smack your Granny! I followed the recipe exactly except I used 3/4 cup sugar and 1/2 the butter it called for. I HAD to take everyone's advice on that and I am so glad that I did, because it was PERFECT!!! I cannot tell you how good this was, you just have to make it! OH, I lied!! I forgot that all I had was cheddar cheese and so I used 1 cup of that instead of 1/2 cheddar and 1/2 monterey jack.

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