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I practically swooned over this cornbread! It was a total "comfort food," with its custard like filling and with the slight crunch of the bottom crust. I baked in a cast iron pan. I omitted the green onions and used reg. frozen corn (pureed with a bit of cottage cheese) for the creamed corn. I broiled it for a few minutes at the end. This reminded me of an exceptional polenta, and I have all sorts of ways in mind to use this recipe (polenta lasagna, etc.). Thanks so much Sharon. This is a REAL FIND!
Roxygirl

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Roxygirl in Colorado February 04, 2011

Nice and moist. We prefer ours a tad sweeter so next time would add more sugar. Had in for 40 minutes and served with soup. Thank you Sharon for posting.

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WiGal December 14, 2011

I made this to take to a chili party, and wow did it go over well! I used white self-rising cornmeal b/c I had it to use up (an erroneous purchase by DH) and it worked fine; I just cut the salt to 1/2 t and didn't add baking powder. Like Crafty Lady I found this baked for 35 minutes or so. I also added about 1/2 c cheddar cheese to make it more like a recipe my grandmother used to make. I don't care for sweet cornbread so the 1 t of sugar was plenty. I saw folks from age 2 to 62 enjoying this tonight :). Thanks so much for posting, Sharon! Made for Newest Zaar Tag.

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smellyvegetarian January 29, 2011

This made or a great side to go with black bean soup. The cornbread was very moist and the subtle taste of the green chiles was a plus. It took about 40 minutes to bake. The next time I think I am going to add a little more sugar and maybe a dash of cayenne pepper. Made for Jan. 2011 Aus/NZ Swap.

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Crafty Lady 13 January 20, 2011
Mexican Fiesta Green Chile Cornbread