Reviewed: Oct. 29, 2011

I think there must be a misprint in the ingredients, maybe it was supposed to be 1/2 cup of butter? These muffins were so greasy and heavy that the excess oil from the butter and cheese overflowed into the bottom of my oven. Both son an husband pronounced them "weird" at first and then "not good". The muffin base is so sweet it fights with the chili and cheese flavors. But it is ultimately the heavy greasiness that made these unpleasant. I left out the whole kernel corn, but that would not have changed the greasiness. That was the only change I made to the recipe as written. Not sure what happened, but I'm not going to try again.

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Reviewer:

froggiegirl

Reviewed: Nov. 12, 2010

These would be good with either chili or beans. I scaled down to 6 servings.

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Reviewer:

Roberta K

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Reviewed: Jun. 20, 2010

These were pretty good. They're very moist and have a nice balance of flavor. The only thing I might do next time is only use half a cup of corn in it. I made half the batch as directed and the other half with a small diced tomato and a small diced jalapeno pepper thrown in. Liked this recipe both ways.

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Reviewer:

NomNomDelicious

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 17, 2009

My hubby is doesn't like corn bread too much.. Well, he loved this recipe with our Saturday pot of beans.

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Reviewer:

mjwolfe44

Cooking Level: Expert

Home Town: Deerwood, Minnesota, USA

Living In: Nikiski, Alaska, USA

Reviewed: Oct. 22, 2006

This is the classic Mexican Cornbread recipe that I have been eating all my life. I made large muffins and they were delicious. I did not have green chiles or the Monterrey Jack cheese, but did have hot pepper white cheese, which seemed to work very well. You will not do wrong making this your basic corn bread recipe.

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