Reviewed: Sep. 14, 2011

This was really easy to make and tasted very good. The only issue is mine came out more like corn pudding than corn bread. Next time I will add another 5-10 minutes to baking.

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Reviewer:

colaboy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Reviewed: Aug. 30, 2011

Yummy and it turned out very moist

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Reviewer:

Deanna Cagle

Reviewed: Jul. 18, 2011

ive madde this twice the first time exactly as directed and it was a little too moist. i combatted that tonight using half as much creamed corn ( freezing the other half the can for next time) and it came out way better. i like this because i can play with it some maybe using cheddar since i dont always have monterey jack in the house but always do cheddar. i did sprinkle the tinsiest amount of cayenne over the top before i baked it and i think it gave it a little something it wasnt hot but it was definitely good.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jun. 8, 2011

This was DELICIOUS! I could have skipped the soup I made to go along with this and eaten as it as meal (you know...a very unbalanced one ;). I used a box of Jiffy cornbread mix and a combination of cheddar and mozzarella, since that's what I had on hand. Also sprinkled some extra cheddar on top for the last 5 min or so. This comes out super moist and very flavorful without being very spicy. A new favorite in our home to be sure!

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Reviewer:

TerressaLynn

Reviewed: Apr. 19, 2011

Very good recipe. It's easy and everyone likes it.

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Reviewer:

KESPur

Reviewed: Mar. 6, 2011

This is not a bad recipe, it is just ordinary. I couldn't even taste the green chiles in it. I did have to figure out how to substitute for self-rising cornmeal, because my local grocery doesn't carry it, even though it is a major chain. For others who can't find it, the 8.5 oz. package works out to about 1-1/2 cups, to which you need to add 3-3/4 teaspoons of baking powder. I will be going back to the other recipe I have been using. Wish this would have worked out better, because I really like green chiles in my corn bread.

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Reviewer:

Susan Stone

Cooking Level: Expert

Home Town: Cranford, New Jersey, USA

Living In: El Paso, Texas, USA

Reviewed: Jan. 2, 2011

For those who ended up with soggy, mushy cornbread, you may have added too much cream-style corn. The recipe calls for an 8 oz. can, which I've never seen in the stores. I've always bought a 14 oz. can. I used approximately half of a 14 oz. can. I also used a Jiffy corn muffin mix, which happens to weigh 8.5 oz. I believe that this is what the recipe submitter intended since the directions mentions cornmeal mix. I followed the directions on the back of the package (1/3 cup milk and 1 egg) and then added the corn, pepper-Jack cheese, and green chiles. 1/2 cup of milk would be too much. No added sugar needed if using the Jiffy mix since it is plenty sweet. Moist but still able to eat with hands.

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Reviewer:

Merwinak

Reviewed: Dec. 17, 2010

I gave this recipe a 3 star because of the final consistency at the end. It wasn't very cornbread-like which is what I was looking for. I did use the Jiffy Corn Muffin mix and used jalapenos instead of green chiles. I think next time I will use regular corn rather than creamed corn. I think the creamed corn made it too mushy. Other than that I liked the recipe and plan to make it again.

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Reviewer:

casey12

Reviewed: Nov. 30, 2010

We just finished trying this wonderful bread. I too thought it was like a cornbread pudding, but I realized I used a 14.75 ounce can of cream corn. Next time I will make it with the right amount of cream corn, 8 ounces. We still loved the flavor but we had to eat it with a fork. I added a teaspoon of pimentos and used fresh jalapenos. It looked Christmasy.

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