I thought that this recipe was great. It had all the right flavors the only thing I changed was the jalepenos I used green chilis instead.
I've made this for a few years, and it is wonderful with tomato soup for a quick dinner. I omit the jalapeno for my wimpy guys. I use small pans so it's almost like a loaf. You can make this ahead without baking, freeze, then thaw and bake! I do this when I get the ingredients on sale -- two or three at once. Thanks for posting! The nutrition info is skewed, btw, so don't be scared; it makes 8 servings, you can rinse the sausage to get rid of fat and excess sodium, and cut back on the cheese if you wish.
Wonderful!! I make this all the time now...and EVERYONE loves it! Comes out perfect and moist everytime. I like to add a little cheese to the batter, as well as spreading it over the meat. I also use ground turkey (I put a lot of seasoning on it while it's cooking) instead of sausage.
This recipe was dry and the cornbread overwhelmed the other ingredients. Took longer than 30 minutes to bake. Next time I will use same ingredients but only one box cornbread mix and an 8x8 pan.
Very good. Took it to a Mexican party and had lots of requests for the recipe. Wondering when I can make it again.
This is really good! I just happened to have 2 Jiffy cornbread mixes & a can of creamed corn (which I bought by accident a while back!) in my pantry. I made a few changes by leaving out the jalapenos (we don't care for them much); I also used Jimmy Dean reduced fat sausage to which I added the chopped onion & part of a can of leftover chopped mild green chiles. As that was cooking, I also added a few red pepper flakes, some Ancho chile powder & a little bit of red pepper powder. Very easy to put together, and very tasty -- even DH had two helpings (that hardly ever happens!!) He said it reminded him of a hot tamale. I served this with salsa & sour cream, and a green salad. I will make this again -- thanks for posting it, Vicki! -M :-)
Delicious,my family and I really enjoyed this.It is very simple to make and I did not change a thing,except I did use some monteray jack pepper cheese with the cheddar.Yummy!
Perfect Mexican Cornbread! I only used about a tablespoon of the jalepenos and the rest I made up with mild green chilis because I was afraid it would be too hot/spicy for us. It really hit the spot...it was very moist and flavorful. Thank you so much for sharing this, Vicki! I can't wait to make it again. :-)