Reviewed: Aug. 14, 2003

I used a box of Jiffy Corn Muffin mix and follwed the directions on the box added the remaining ingredients and baked. Was very tasteful. My husband even liked it.

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126 users found this review helpful

Reviewer:

CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

Reviewed: Aug. 7, 2001

I was browsing around and came across this recipe so I decided to try it. I haven't had Mexican cornbread in ages. This was soooo good! I couldn't find just a pkg of monterey chesse so I got cheddar and monterey. Delicious! It's so easy it's scarey! I plan on taking some to work with me because if I don't I will end up eating the whole pan! 5 stars!

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60 users found this review helpful

Reviewer:

Glenda

Reviewed: Jan. 2, 2002

Very good! It was very easy to make. I only added half the can of green chilis and I think it could have used a dash of sugar, but it was still delicious and very moist. I baked it in a small skillet and it took 30 min. to bake.

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47 users found this review helpful

Reviewer:

BECKY819

Reviewed: Nov. 15, 2005

Great cornbread! I've been making a similar mexican cornbread for over 20 yrs, after seeing a recipe on your site, i realized my cornbread was LOADED w/fat & calories. We didn't miss the melted butter & sour cream that was in my old recipe.I will definately replace mine w/this one. i added cumin though.

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24 users found this review helpful

Reviewer:

Miss Vick in Texas

Reviewed: Jan. 9, 2002

Very good and easy. Next time, I will add a teaspoon of sugar.

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20 users found this review helpful

Reviewer:

Deana

Reviewed: Sep. 14, 2000

Very yummy, not too spicy. Everyone loved it, even the people who won't eat "hot" foods.

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20 users found this review helpful

Reviewer:

JESSLD2

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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15 users found this review helpful

Reviewer:

Merwinak

Reviewed: Apr. 23, 2003

This recipe is excellent!!! It is a very moist but still great. I used peppperjack cheese and the Jiffy cornbread mix. I make this for my husband quite often. Thanks for the recipe!

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15 users found this review helpful

Reviewer:

SAELLIS

Reviewed: Jan. 17, 2003

This was very good and easy. I agree that a little sugar would improve it. Next time I will add some diced jalapeno pepper to spice it up a bit more. I will definitely use this recipe again!!

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15 users found this review helpful

Reviewer:

CHESSETTE

Reviewed: Mar. 18, 2003

This was pretty good although I added fresh jalapenos and I think next time I make it I may mashh a can of regular corn rather than add the creamed corn. Tastes good but recipe tends to come out a little more like bread pudding??? I also added a little extra corn meal to try and stiffen mixture up.

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14 users found this review helpful