2 Reviews

This was a cornbread with the surprise of the heat of the salsa and cayenne. Great with our Tomatillo Stew and will also be great with the Tomatillo Soup tonight. Will make this recipe again as I love to grow tomatillos

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karen in tbay November 04, 2009

I don't usually tamper with a bread recipe, but in this case decided to halve it, since the amounts were even. I baked in a 9 inch pan for about 25 minutes. This is a fluffy bread with a nice browned top. The flavors are fairly subtle and add a nice peppery zing. It will go nicely with the Wintertime Chili I've made for dinner. Roxygirl

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Roxygirl in Colorado March 06, 2006
Tomatillo Cheddar Cornbread