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I made this today to go along with the pumpkin chili recipe on this site. It is delicious! I like a real kick to my food anyway, and will probably use a jalapeño along with the milder peppers next time!
Well, it was ok. I was concerned that it was so thin when I put it into the pan, but I wanted to give it a try. It was not light and airy cornbread, but heavy and dense. Perhaps with less milk it would have worked better?
I added an extra cup of corn meal because it was so thin, and it turned out nice and fluffy. I was using self rising corn mean and flour, so you might need a little extra baking powder too.
Delicious my family loved it. Made mine with mild chili’s and it was perfect for me.
Th batter seemed very thin. The finished product was more like a soufflé or frittata. I followed the recipe exactly. Maybe I mixed it too much?
Is it essential to use sugar.? I had cornbread once on a visit to the US, and it was like eating cake. I love the sound of this recipe, but dont like the thought of a sweet bread eating with a savoury meal. TIA.
Hi, Brenda! You can make it without sugar.
Thanks, I will give it a try.
I used oil instead of butter,that’s the only change I made.The days looking for the best cornbread recipe are over. Thanks for sharing!
Can I make it without corn?
HI, Linda. Yes, you can make this without using the corn kernels.
I also lived in the 4 corners area for a period of time. Love cooking all my stews with green chili. Think I want to add some form of cream cheese to your recipe. Tell me your thoughts please.
Hi, Heathers! Such a wonderful area. To answer your question about adding cream cheese. We haven’t tried it ourselves, but experimenting is half the fun in a kitchen! If you try it let us know how it turns out!
I’ve made this many times and it is a hit! The only substitution I made was using buttermilk instead of milk. Being a southern gal, I am a fool for good buttermilk cornbread or biscuits!
Hi Susan, love the idea of using buttermilk!
To make cornbread sweeter I skip the added sugar and add honey instead then I dribble honey all over the top ( melted if hard honey) and it is super tasty.
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.