12 Reviews

I do like a moist (as opposed to crumbly) tasty cornbread and this was it. I used skim milk and apple sauce instead of oil plus almost double the cream corn and it was a WOW. Really really good. Thanks NurseDi.

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Tebo July 14, 2002

I made the corn bread in my cast iron skillet and it came out perfect. Very moist and delicious. Definitely a keeper. I used chopped green peppers but the next time I will use a can of green chilis instead as a matter of taste. I may also slightly increase the cheese. Thanks for sharing a great easy recipe.

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BoxO'Wine January 16, 2003

Very moist which is how we like our cornbread. I liked the mild flavor or the green chiles. Not very hot so my kids could eat this. Could easily be turned up a notch or two with some japalenos. Thanks Nurse Di.

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Gail Blue Eyes August 19, 2002

We like our cornbread moist instead of dry and crumbly. This cornbread turned out very moist so we were happy. I used fresh chopped green chile peppers and the flavor was wonderful. I served the corn bread with beef enchiladas, salad, and your Lime Tea. An excellent meal. Thanks.

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ashlynt May 27, 2003

I made this over the weekend with chili, and it was wonderful...I would definately make again.

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LeahMarie February 24, 2003

I used chopped jalapeno's to give it a little zip. I thought it was a little moister than I liked. I used 2% milk instead of buttermilk. Perhaps the buttermilk would have made it taste better.

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wallyz February 08, 2003

I have been looking for a moist, flavorful cornbread with just a bit of a bite. This is it! Thanks so much.

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PILakeLovestoCook July 05, 2008

This was a very good recipe for mexican cornbread. My family just went crazy over it. Thanks for posting a great recipe.

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gwynn November 16, 2007

Easy to make and absolutely delicious! I made two and gave one to my neighbors. They LOVED it too.

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lainey80 October 28, 2007

I made this for Sushiman's Mexican Standoff last night and it was the perfect cornbread to serve! Very moist! I can't get creamed corn here so I just whizzed up some canned corn in the food processor. I added some coarse paprika flakes for color. Most of the guests at our party were British (still are) and they had never had cornbread before. It was a wonderful new experience for them. I made a double batch and there's just a tiny bit leftover, so I guess you could say this was a big success!

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Mirj October 09, 2007
Mexican Cornbread