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This is the best cornbread i have ever eaten. My family loved it. I made bean soup and ate 4 pieces with it. Good job!
I followed the recipe as written making two bread loaves. They both turned out beautiful and moist however I found it to be flavorless. Expected more chile flavor or at the very least , a savory mouthful due to the cheese. Also, I’d advise that even though the recipe does use sugar, there is not a hint of sweetness to this bread. If anything it’s too salty. Overall it just didn’t taste good. Next time I’ll return to my bag of Marie Calendars cornbread mix.
I loved it. Super moist, a bit sinful with all the butter. Don’t wait till completely cooled, just be gentle. I can’t wait to make with my freshly roasted chilies next summer
Do you put this in the fridge to keep or can you leave it at room temp?
Hi, Jen! Leftovers can be stored in an airtight container at room temperature. Enjoy!
I’m really excited to try this. I just have a question. Has anyone tried making this without wheat flour instead white flour? I’m just curious if it would work. Thx!
Hi, Lina! We haven’t tried this ourselves, but I think it would be fun to try! I think the cornbread would turn out a little more dense than usual. Maybe try subbing just half of the white flour for whole wheat to start and see how you like it? Enjoy!
Thanks, Chef! I Loved this recipe. Here’s what I learned1. for mini muffins, you probably get 40 our of this recipe, at least (that’s two pans of 20). They need 15 minutes in the oven. (the standard muffins required 25 minutes).2. Given how much sour cream and milk there was already, I just used the cheese without fear. Good choice, I think.3. Did you know it takes two regular size Anaheim peppers to make just under 1/2 cup chopped (after roasting and cleaning up) ?!?! I did NOT know that. Next time, I’ll be fire roasting at least 8 peppers and may even use half of them of a hotter variety.This was a pleasure. thanks.
two questions: 1. can this be . made as muffins (mini and/or regular)? 2. Can the cheese be taken out without messing with the chemistry?
Hi David, both good questions! I’m guessing that the cornbread could be made as mini or regular muffins, but I don’t know the timing, you’ll have to experiment. As for leaving out the cheese, I haven’t tried that so don’t know what to tell you. If you do try making it without the cheese, please let us know how it works out for you.
Fantastic, Will be a regular around here. Can’t wait to try it with hush puppies.
I’m so glad you liked it Mark!
Fantastic, will be a regular treat. here
Made it for a church pot luck. Was a big hit.
Curious if you have ever used this recipe to make corn cakes (often referred to as corn fritters)? It seems the recipe is able to do so.
Loved the cornbread as is too. Thanks for the recipe.
Hi Vicky, great idea! I haven’t tried doing that with this batter but I don’t see why it wouldn’t work.
I have made this recipe multiple times and only substituted buttermilk for the milk. It’s always a hit!
I make a similar recipe but add onions & green chilies or jalapenos. Always a hit. In fact, taking it for an early Thanksgiving dinner this Saturday.
Made multiple times, for family and multiple potlucks. Always a big hit! I do hold the sugar as I think the corn adds plenty of sweetness.
We followed this recipe exactly. It was so salty, greasy and heavy we just couldn’t eat it. We were so sad
Amazingly, perfectly delightful!!
Can you use CREAM corn instead of plain corn kernels?
My mother grew up in New Mexico, so this dish was always on our table a few times a month. Southern cornbread recipes have no sugar as opposed to East/North USA where cornbread is more like cake or muffins and LOADED with sugar.
I looked this up because I needed the batch amounts, so I didn’t make it with the sugar. I did however use the sour cream, which my mother never did, and I have to say–it really added some great flavour!
Outstanding! A hit at dinner club with leftovers another hit at the office. Creamy and delicious. Too early for farmer’s market chiles so I used canned Hatch – just great. This one’s a keeper.
Have not made this yet. Question, is it necessary to put the sugar in? JMO but, ” sweet” cornbread is cake without frosting!
Hi, Juju! Emma here, managing editor. We haven’t tested this recipe without the sugar, but I think that you can certainly skip it if you like. The cornbread should still be good, just less sweet, obviously!