This is a great recipe for cornbread! I've been making a full-fat, full-calorie recipe for Mexican Cornbread from my mother for years, which everyone loves, so taste-wise, the lightened recipe was held to a pretty high standard. I will have no trouble ditching the old recipe and substituting this delicious version. Made just as written. Could sub chopped jalapeno if more heat is desired. Served with Chili, but I also plan to use it as a side to a taco bar for a large crowd.
I have made this corn bread many times for large gatherings. Always get asked for the recipe. I love this cornbread. Bake time may need to be adjusted for your oven, but be sure not to over bake.Read More
I thought this recipe was too salty.Read More