Like the other reviewers I thoroughly enjoyed your cornbread, & the cream corn definitely is great in it! Well worth making again & again! Thanks for sharing the recipe!@ [Made & reviewed in 1-2-3 Hits recipe tag]
I should have put in a review of this months ago. I made my first batch probably shortly after it was posted. I've since made it several times. It is my favourite cornbread. I too, cut the recipe in half and bake it in an 8x8 pan and reduce the cooking time to about 25 minutes. Also, I've always used frozen corn, but I want to try using creamed corn. For a lower fat version, I like to use a lower fat sharp cheese.
This moist and delicious cornbread was wonderful served with chili. I reduced the salt, added a dash of sugar, and baked my half-batch in an 8x8" pan for 25 minutes. Thanks for sharing a great KEEPER recipe!
YUM YUM YUM, I halved the recipe and still got more than I could conceivably finish with 2 people. The cream-style corn really added some moisture to the dish and the green chilies added a lot of flavor. Thank you very much for posting. Made for ZWT 5.