Reviewed: May 9, 2012

Delicious, I made them last weekend for my Cinco De Mayo party and they were a hit. As suggested I used cream corn.

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Reviewed: Apr. 17, 2012

This was very simple. I chose to make mini muffins out of this recipe instead of baking it in the cake pan. I greased the muffin cups with butter before dropping the batter into them. This was tasty--using the whole can of mild green chilies helped the batter to be moist when normally, it would not have been. (I don't know about you but I always have issues with boxed corn bread, it almost always comes out dry!) Next time I make this, I might throw in some shredded monterey jack cheese.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 16, 2012

This was very good. It turned out a very dense thick slice. This is not suitable for splitting into top and bottom. I only had a half can of mild green chiles and forgot to thaw the corn first. I baked this in a Pyrex deep dish pie pan for 19 minutes. I got a thumbs up here on this recipe!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Oct. 24, 2011

Great recipe! I added cheddar cheese to the batter and it was FANTASTIC!!!

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SCALLETTI

Reviewed: Jan. 18, 2010

I tried these using a 15 oz package of corn bread as that was all I had, so my amounts were a little off, but the corn bread was still very good! A little sweeter than I expected (and I omitted the sugar), but that could be due to the mix that I had. Overall, very good to go along with soup -- I paired it with the Stuffed Pepper Soup. Yum!

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Jackie

Reviewed: Nov. 30, 2009

It was good, I would probably add more chilis next time. I expected the taste of the chilis and pieces of it in every bite but it wasn't like that....maybe i'll add some jalapeños to make it spicier and it'll really be chili corn bread!

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rosa414roses

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Glendale, California, USA

Reviewed: Nov. 14, 2009

Awesome and very moist. I used cream corn instead of frozen and it came out great.

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seslavie

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 12, 2009

Yum yum!! I used fresh roasted green chilis which really makes a difference. Being from the south I enjoy a nice sweet corn bread and this hit the spot with our beloved Pueblo chilis combined to complete the mix. I did use canned corn. FYI I made these in my (only used a couple of times, heavy duty, non stick) scone pan and had issues with them sticking. I believe its due to the chilis and corn so be sure and spray or grease your pan and enjoy, we sure did =))

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