Reviewed: Apr. 23, 2012

Unlike other reviewers I did not find this recipe to come out soggy at all. It came out very dense for me. However I did find it to be very bland. It seems to be missing something in the flavor department. Sugar maybe. I cant seem to put my finger on it

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Reviewer:

ATRANTER

Reviewed: Apr. 7, 2012

Awesome!! Has become a famliy favorite!

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Reviewer:

hostest_w_mostest

Reviewed: Mar. 5, 2012

The best jalepno cornbread I've ever made. I leave out the onion and green chilies to make it a little more family friendly even my 6yr old granddaughter loves this recipe. I made this once for an office potluck luncheon and I'm not allowed to bring anything else anymore.

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Reviewer:

rhhinshaw

Cooking Level: Beginning

Home Town: Pasadena, Texas, USA

Reviewed: Feb. 20, 2012

Great recipe! I used 3 boxes of corn muffin mix - followed the rest of the recipe exactly, and it came out perfect! This is a keeper! Thanks.

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Reviewer:

AMH

Cooking Level: Intermediate

Reviewed: Nov. 11, 2011

This is wonderful! I made it in muffin form and minus the canned green chilies because I didn't have any. I can only imagine how much more flavorful it would have been. I cooked the muffins for 35 minutes but will cook them a little longer next time. This needs just a sprinkle of salt, but other than that, they are perfect! I cut the recipe in half and filled each muffin tin full. It made 12.

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Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Oct. 21, 2011

directions don't say, but use 2 bowls - one for the cornbread packaged mix and onions, and another for the 'wet' ingredients which you add slowly till right consistency. i used 3 each 6 oz pouches of the cornkit brand mix (i don't like sweet cornbread) and the ratio of wet/dry was perfect - Only change i'd make next time is to ADD SALT and PEPPER. it was moist and delish and went perfect with my homemade chili but it begged for a little salt and pepper! i will definitely make this again!

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Reviewer:

Pam

Reviewed: Oct. 1, 2011

I thought this recipe was just ok. I thought for the amount of ingredients that were in the recipe it was bland. I also thought the texture was kind of doughy.

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Reviewer:

Rhonda

Home Town: Thornton, Colorado, USA

Reviewed: Aug. 10, 2011

halved this recipe and made this with on hand ingredients. used jarred jalapenos and increased them since they seem less hot and i eyeballed the oil.. made it in a cast iron skillet and heated the greased skillet prior to pouring the batter in so it would get a nice crispy brown crust. ill make this again.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jul. 7, 2011

A favorite around the house and with guests. We have this anytime we have BBQ, Mexican, or chili! I feel ripped off whenever I have plain cornbread now.

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