A friend of mine used this recipe to make mini muffins for our Gourmet Group with a Mexican theme. Although they were moist, I found them bland. The chilis flavor was only slight. From the ingredients listed, I was just expecting more excitement from this dish.
Yes, I could also eat this for breakfast, lunch and dinner, just changing from eggs to chilis and so on to go with it. Perfect, sweet but not too hot, corn bread. The cheese taste was not that much present, though.
Another hot summer day and I did not want to cook...so, I made this very early this morning to reheat and serve with some frozen vegetarian chili for dinner. I cut the sugar to two tbls and 1/2 tsp Splenda, and the buttermilk to 1/2 cup as I added leftover creamed corn to the mix. Of course, I had to have a "taste" when it came out of the oven. My taste became a "piece" with a poached egg on top for breakfast..I get to enjoy this recipe twice today....sure!...remember I made it for dinner!