Reviewed: Nov. 1, 2009

I gave it three stars only after I edited the recipe to make it better! Honey, whole milk and real cheddar are necessary...and I kept the corn kernels whole... Too thick...not moist enough...to make it more appetizing, I made honey butter (butter and honey warmed) and then poured it on the cut up bread like a drizzle...that was yummy!

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Sabeena

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Reviewed: Jan. 27, 2009

This turned out kinda bland with a heavy cakey texture. The only change I made was to use full-fat extra-sharp Cheddar (I upped the amount too). It needs more salt, and maybe some garlic. I would probably add a small can of creamed corn too.

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 8, 2009

good! I didn't add the cheese or green chiles. I added a 1/4 cup of honey thanks to one of the suggestions.

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Teffer K

Home Town: Greenville, Ohio, USA

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Reviewed: Nov. 6, 2008

This recipe tastes very low fat. Even with the chilies there was not very much flavor at all.

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cathyt

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Essexville, Michigan, USA

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Reviewed: Sep. 18, 2008

I followed this recipe and did not like the results. The cornbread was bland and had a packy texture. I would have given it two stars, but I added a star because of the lower fat content, which I appreciate.

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CRUZZZA

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

Good, but not outstanding. I substituted half a can of rotel for the canned peppers...

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Jen

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Reviewed: Jul. 18, 2008

Not as consistent as other cornbreads

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Michael

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Reviewed: Jun. 11, 2008

I liked these but wasn't fascinated, neither was my family. They were fine to have at the bottom of the chili bowl but I wouldn't serve them on the side. They seemed to be lacking something and they were a little tough. Maybe that was due to me overmixing though. I may keep experimenting with this recipe or find a new one. Thanks for the idea though!

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 27, 2008

This was a big hit. I used frozen fire roasted corn instead of the canned (thawed the corn before adding). I also sprinkled some shredded cheese on top of the cornbread before I baked it, yum!

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Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Mar. 29, 2008

This is pretty good corn bread, nice texture. I did add 1/4 cup honey to mine to give it a sweeter taste

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 14, 2007

Vary tasty, a bit hit tonight! We used 1% milk and regular chedder cheese. Next time I will increase the salt to 3/4 teaspoon. I used a round cake pan, but next time I will use a bigger pan because I had to cook it about 15 min. longer than the recipe called for.

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