The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 14, 2005
I tried this before serving at a Fiesta planned this summer - the recipe is great!! My family enjoyed it just the way it is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 30, 2004
I make this cornbread often (and serve it with the vegan black bean soup from this site). I leave out the onion, add a half cup of sugar and mix all the cheese into the batter- just our preference. If you don't have buttermilk normal milk works fine the batter is just a bit thinner so reduce the amount you use. Also, I use fat-free cheddar (kraft pre-shredded) in this recipe. The bread is so moist that you really don't notice you're missing all the fat. One note is that the batter is VERY moist- I cook mine at 400 for an hour or so. It is very soft when it comes out of the oven but will firm up as the cheese cools. Give this one a try- you won't be dissapointed!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 21, 2004
The texture of this was fine, but it didn't taste very good -- not sweet enough. I might try it again with sugar.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 17, 2004
A little moist. needed to add more corn meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 19, 2004
Good recipe Lynn, thanks. I used the recipe as stated. I chose a large walla walla sweet onion and I did use the two jalapenos sliced but not seeded. I love the spark of the peppers. I didn't have buttermilk on hand so I used sweet milk with vinegar (an old way of doing). White corn meal and cream corn. I didn't care that it didn't hold together like traditional bread. I took it to a potluck and put it out like a side dish. I warned those who don't care for spicy foods but only one person chose not to try it. Everyone loved it just the way it was. Sugar? Most old cornbread recipes do not call for sugar. Never thought of it as an ingredient. Most asked for the recipe. This is going in my cookbook I will make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: May 14, 2004
This was pretty good but thought it needs a little tweaking. I will make this again doubling the flour, add 1/2 lb. ground beef, cooked and seasoned with garlic salt, and add green chili peppers, also will cut the cheese into small cubes instead of shredding it using 1/2 sharp cheddar and 1/2 pepper jack.
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 28, 2004
Tasted great, but didn't hold together well. Texture was a little bit too grainy...needs more flour in the recipe
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 10, 2004
Nobody in my family would eat this after the first bite. I guess we just don't like onions and peppers in our cornbread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 28, 2004
I thought this recipe was pretty good. I wish I had taken the advise to add some sugar, though. Next time I will definitely use sugar I like it a little sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 5, 2003
I was really impressed with this bread. Don't worry about the spiciness of the jalapenos, the cheddar cheese cools it down nicely. This reheats really well, all of my friends loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 24, 2003
Good cornbread. Not as moist as I was expecting, but great taste. I think there was too much onion for us, I'll use half as much next time. I used chopped green chilies for convenience. Mixed all of cheese into batter as we don't care for the cheese topping baked on. Will make regularly.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 2, 2003
Adding a little bit of sugar would sweaten things up some.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 10, 2003
This is the best cornbread recipe, esp. Mexican, that I have ever tasted!!! It's easy, fast., fun and most ingredients are on hand.The only thing we changed was using Mexican style corn instead of the cream style. You really should try this, esp. if you are from the South!!! Great with any dish!
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Cooking Level: Expert

Home Town: Jackson, Mississippi, USA
Living In: Hilton Head Island, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 28, 2002
Had never made cornbread before, but this was awesome.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 23, 2002
This dish was just OK. I didn't think it had much zing at all. If I made this again, I would add cayenne.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 29, 2002
Excellent!!!! My boyfriend loved it. It had a just right amount of spices ane my boyfriend and I both love spicey foods!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 25, 2002
This was yummy! It will be my standard corn bread recipe from now on. I used one jalapeno, and it had just the right zing for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 1, 2002
This is wonderful-moist and tasty. The addition of the jalapenos gives it a nice twist!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 15, 2002
This was okay, but not the best. I substituted green chilis for the jalopenos. It was a little mushy so I baked it longer, but the flavor wasn't my favorite. It was a little heavy too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 25, 2001
This was great! I loved the addition of onions and chilies! And it was so moist it didn't even need butter!
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