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Showing 1-4 of 4
By Chef #989166
on June 07, 2010
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 31, 2013
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 06, 2013
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!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 31, 2011
Serving Size: 1 (90 g)
Servings Per Recipe: 16