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I didn't add the chiles, and I used cheddar instead of Mexican blend cheese, and it turned out excellent. I'm sure it's the best cornbread I've ever made.
Delicious corn bread! I've made this twice a week for a month or so, and I have made a few changes (not many) to adapt it to my taste. I bake in a cast iron skillet (posted pic) and bake for 35 min. I melt the butter in the skillet and whisk it into the egg and corn mixture slowly, so as not to set the eggs. Coating the pan with the residual butter gives the crust an amazing flavor and texture... I omit the green chilis, instead adding a few drops of Mexican hot sauce and a few pinches of cayenne. For the cheese I use shredded pepper jack. When it cools, I drip on some honey. THIS IS PERFECT!!
Very tasty and moist cornbread. My father-in-law had passed this recipe on to me asking me to make it for a party of his and everyone loved it!
a great recipe, so moist and yummy, great next morning with butter and maple syrup over it. Yum Yum :o)