Recipe by Paula
"This cornbread is so moist I eat it with a fork rather than picking it up. It has a slight kick, but for more spice add more chile cooking sauce or a jalapeno pepper. Serve it with chili, vegetable soup, or beef stew. But it also makes a great bedtime snack with a glass of milk!"
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3 1/4 cups
shredded sharp Cheddar cheese
shredded pepperjack cheese
minced red bell pepper
1 (14.75 ounce) can
sweet cream-style corn
1 (4 ounce) can
canned diced green chiles
HERDEZ® Tomatilla Verde Mexican Cooking Sauce
Non-stick cooking spray
Moist, delicious, and full of flavor - what more could you ask of for from a cornbread recipe? This definitely was a nice change from regular cornbread plus, it had a nice little "kick" to it which made it a perfect accompaniment to a warm bowl of chili. Thanks Paula for a wonderful recipe!
Very moist and good.
Made as cornbread layer for Sweet Tamale Pie. Complimented that dish perfectly.
Moist and flavorful. The pepperjack and Tomatilla Verde Mexican Cooking Sauce give this just the right amount of spices for a little kick without over powering the cornbread. Paula what a great recipe. This will be my go to cornbread when I want a Mexican flair.
Thank you, Paula, for a delicious cornbread. The flavor was perfect! The texture was moist which all of my guests raved about. Mine turned out a bit crumbly (probably due to the fact that I added 2 1/4 cups of flour).
I liked this recipe and made it with all cornmeal, even though I normally would use half cornmeal and half flour. The color was great, and it was moist. A little crumbly but very good. I think the addition of the cooking sauce was a great idea. I substituted pickled jalapenos for the mild green chiles because we like it hot here in Texas!
Absolutely delicious. Made this for a friend who came over for dinner, who is gluten free. It's a really soft cake like bread. I couldn't find any pepper jack cheese, so i used monteray jack, instead.
I didn't think this was all that great. Too greasy and way too salty. But I should have figured since it calls for an entire tablespoon of salt. I made muffins and ended up with 2 dozen.
* Percent Daily Values are based on a 2,000 calorie diet.
HERDEZ(R) Mexican Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 130
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