Absolute Mexican Cornbread
I was in a hurry, so I made this without reading the reviews first. I would definitely make this again, but next time I will cut the butter in half and reduce the sugar some. My family doesn't like spicy food, so I did not add the chiles; however, I did add some diced green and red pepper.
I also cooked it in a cast-iron skillet. I heated the skillet for about 20 minutes at 450 degrees, took it out, poured in the batter, reduced the temp to 300, and put the skillet back in the oven. This gives the cornbread a nice crispy crust. Cooked for about 50 minutes.
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Jan. 13, 2013