By Galley Wench on October 23, 2006
Photo by Bev
Photo by Bev
"Not just another corn bread recipe. This recipe comes from The Boulder's, a 5 star resort in Scottsdale, Arizona"
Serving Size: 1 (152 g)
Servings Per Recipe: 9
"My husband made this cornbread last night and it was AEWSOME. He used Benecol instead of butter, Wheylow instead of sugar, Eggbeaters instead of eggs and low-fat cheddar cheese. Decadent without totally ruining our diet. The best "from scatch" cornbread ever."
"This was totally great cornbread! The only thing I did different is use 1/2 bacon fat & 1/2 butter and putting it with my Chile Verde & Mexican rice was one of the best meals I've ever made! Thanks! (but why Palo Verde? That means green tree in Az.)"
"Oh my goodness is this good! I didn't have any canned creamed corn so I made my own using a recipe from another site. I only had an 8 oz can of green chiles so I dumped in the whole thing (equal to 3/4 cup) but other than that I made it exact to the recipe. I'm not sure I would substitute the butter or other ingredients ... if you want to cut down on the calories a bit it easily serves 12 instead of 9 and still leaves you satisfied."
"This makes a ton of cornbread. Next time I will reduce the butter by half and double the cheese. Very good. Thank you for sharing."
"This recipe is AWESOME!! I like to make it as-is, but dicing my own green chile makes it even better. Nothing better than a great corn bread and a bowl of Chili. Enjoy!!"
"Very moist with great flavor and texture. I used a couple of jalapenos, which gave it a nice kick. I like sweet cornbread, so this was right up my alley. Thanks for sharing!"
"Truly an outstanding cornbread! I made exactly as written, using canned green chilies. I wouldn't change a thing about this recipe. I served with Recipe #17858. Thanks so much, Galley Wench!"
"It is very hard to go wrong with cornbread in this house. After preparing this, I felt much better about the nutrition facts. I halved the recipe and baked this in my divided cast iron cornbread pan. With half a recipe the yield was still 8 sections which is a full pan."