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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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

BRIEAHN

	Cooking Level: Expert Home Town: Lawrence, Kansas, USA Living In: Cary, North Carolina, 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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Reviewer:

Sharon


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