Reviewed: Oct. 15, 2009

I also used a box of Jiffy mix. I used the green chiles, the creamed corn, and for the cheese I just used what I had on hand - Parmesan and Extra sharp cheddar. The next time I'll use a cheese with a little more spice. My batter made 10 muffins.

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kreativekuisine

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

Great recipe. Substituted Rotel (Mexican tomatoes and chiles) for the green chiles (bc I didn't have any on hand). Also baked mine in muffin pan...made 12.

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kleer

Cooking Level: Beginning

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Reviewed: Sep. 2, 2009

I have seen many variations on this cornbread and this is hands down the easiet and the best! I'm making it to go with a beef stew this weekend. I'll probably add a little fresh jalapeno since my boyfriend and I love the spicy!

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Momma C

Cooking Level: Intermediate

Home Town: Ciudad De México, Distrito Federal, Mexico

Living In: Belleville, Illinois, USA

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Reviewed: Aug. 27, 2009

great and easy recipe. As with all cornbreads I baked this one in my 9 inch cast iron skillet and it had a wonderful crust to it as well as the bread tasting wonderful.

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vikngwomn

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: May 18, 2009

This was a great change for a regular cornbread recipe. I made it in a mini-muffin pan, which turned out excellent! I used shredded cheddar for the cheese. So yummy!

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rcbyers

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Reviewed: Apr. 8, 2009

I didn't really like this recipe. It had a good taste but was much too mushy for my liking.

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KAHLANNE

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Reviewed: Mar. 29, 2009

I could only taste the jalepeno otherwise there was no flavor.

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kerriann1184

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Reviewed: Feb. 13, 2009

excellent easy cornbread. not sweet for those looking for a savory bread. made it in muffin tins and divided it equally between 12 muffins and sprinkled with a little extra cheese. baked for approx. 20 mins. these were amazing with our homemade chili.

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stacyinblack

Cooking Level: Intermediate

Home Town: Radford, Virginia, USA

Living In: Jersey City, New Jersey, USA

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Reviewed: Feb. 6, 2009

My family loved this recipe and it will be a repeat for sure. It is moist and delicious.

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MUSICMOM4

Cooking Level: Expert

Home Town: Idaho Falls, Idaho, USA

Living In: Manteno, Illinois, USA

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Reviewed: Jan. 19, 2009

This was really good with simple turkey chili from this site! My BF said this was the best cornbread he has ever had but I thought my grandma's recipe was much better...so I give this a 4!!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Jan. 15, 2009

This was a very good recipe, flavor was excellent. However it was slightly dense. I would have lessen the milk to a 1/3 cup. But other then that it was very good.

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mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Fort Sill, Oklahoma, USA

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Reviewed: Jan. 12, 2009

Awesome! I ate an entire row before my husband got home from work! Goes great with the Chicken Enchilada V recipe. Will be family favorite for sure!

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luv2ck

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Reviewed: Dec. 11, 2008

MMM MMM good! The only change I made was to use Jiffy Corn Muffin Mix (it's what I like), added about half of a diced red pepper, and 1 cup of cheddar cheese along with the rest of the recipe. Then I topped it with sliced jalapeno rings and it was excellent! I love cornbread and I love mexican cornbread even more!! I think you could add regular canned corn instead of the creamed and it would be awesome too!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 29, 2008

A friend of mine made this for a family event and it was a hit! There was none left over... She made a couple substitutions for a little more flavor, but it only added to this great recipe. She used buttermilk instead of milk, and sharp Cheddar cheese instead of Monterey Jack. She also added one chopped green bell pepper. Have fun with this recipe!

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Nov. 26, 2008

I couldn't find self-rising cornmeal so used a package of Jiffy corn muffin mix to substitute. It worked just fine. This is a great recipe. Thank you.

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HillaryB

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Avondale, Arizona, USA

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Reviewed: Nov. 24, 2008

this was pretty good.

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BAM86

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Simpsonville, South Carolina, USA

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Reviewed: Nov. 7, 2008

We were not thrilled with this recipe. I took the advice of other reviewers and used whole kernel corn instead of creamed corn, but it was still too heavy for out tastes. Also added extra sugar which made it too sweet for out tastes. Perhaps the corn I added was too sweet to begin with. I don't think that I will make this recipe again, but will look for a similar one.

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TWIGGS1952

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2008

THe flavor was good, but it came out very VERY soft, you could not pick it up to eat it. I might make it again but cut back on some of the wet ingredients. I wish I would have red all the reviews before I made this, none of the reviews on the front page mentioned the consistency, now I know better.

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jakessupermom

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Dickinson, Texas, USA

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Reviewed: Jul. 28, 2008

I wish I had read all the reviews first before making. I followed the directions exactly. It turned out a pan of mush. I cooked it longer than suggested and it still was mushy. It didn't resemble cornbread at all. With some tweaking it could turn out better.

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bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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Reviewed: Jun. 11, 2008

This was excellent. I made a few changes, after reading a couple reviews from other testers. I didn't have cream corn, so I did a can of whole kernel corn and added a 1/4 c. of melted unsalted butter. I also added a tbsp. of sugar. I used bacon grease to grease the pan, which gave it even more flavor. paired it with the Crockpot Taco Soup also from this site. Way to go! Great spoon bread!

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