Cheese Mexican Corn Spoon Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 26, 2012
Made as directed except only had 5 oz. ground beef so added 5 oz. of hot Italian sausage and cooked that with some chopped onion and red pepper. Also added about half of a chopped fresh jalapeno since we like things hot, in addition to the chopped green chiles from the can. Would have liked it layered better---in other words mix everything but the meat, pour 1/2 into the pan, then all the meat, then the other half of the cornbread mixture. Also would have liked more jalapeno.
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Photo by ~*CountryGirlGourmet*~
Reviewed: Dec. 11, 2012
My family loved this! I doubled the recipe and made a minor tweak and a substitution. I used ground turkey instead of beef due to food allergies. I also used roasted Hatch chile that I had frozen from when they were in season (I used 3-4)instead of canned. We love Hatch green chile around here:) I used cheddar- jack cheese because that is what I had on hand but I added more than 4TB to the top. I used about a cup instead. 4Tb (the doubled amount) just did not look like enough.
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Cooking Level: Expert

Living In: Raeford, North Carolina, USA
Reviewed: Aug. 18, 2012
Very filling. Doubled the recipe. Goes great with salsa and sour cream.
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Reviewed: Jun. 9, 2014
I enjoyed this! I did modify and use ground sausage in lieu of beef and used pepper jack cheese, otherwise stayed true to the recipe. I'll make again but maybe add more cheese and sausage to help make it a bit more savory since the cornbread was somewhat sweet.
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Cooking Level: Intermediate

Home Town: Bentonville, Arkansas, USA
Living In: Bella Vista, Arkansas, USA

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