Chile Corn Bread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I added 1 tbsp. baking powder . 1 Tbsp salt is way too much. Next time I will cut the salt to 1 tsp. I used jalapeno pepper instead of green chilies. Next time I would cut the recipe in half for my family.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This wasn't the worst corn bread but certainly not the best. Not sure I would go out of my way to make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Warning! This recipe has no leavening other than some buttermilk. I noticed this and added 8 teaspoons baking powder, which still wasn't enough. I have been searching for a good Mexican-style cornbread recipe, and this one had most of the ingredients I thought would accomplish that. However, it is very "packy" and dense. I think it still has potential. Next time I will use 2 1/2 cups cornmeal, 2 1/2 cups flour and 10 teaspoons of baking soda. I made this recipe exactly as directed, but there is just too much cornmeal vs. flour.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cut the receipe in half, as it was way too much for my family. Glad I checked the reviews before I made it.
I added baking soda, and even though I cut the receipe in half, I used 2 eggs and a whole can of creamed corn. I pre-heated a 9" metal pie pan, and baked for only about 25 minutes. Also used fresh jalpeno chili, just one finely minced. Worked out great!!! Very moist. Next time I make it, I may improvise even a bit more.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The first time my husband and I made this, we wondered why we ended up with a cornmeal "brick"...

Duh - no leavening agent!

We added 3/4 teaspoon baking soda (1/4 teaspoon per 1/2 cup buttermilk to the next batch - presto! Perfect cornbread.

Despite the amount of "stuff" (cheese, chiles, etc. in the batter, the second batch of cornbread turned out very moist, and went perfectly with the El Cid Chili recipe from the same show.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Came out dry and bland.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious. Goes great with soup and chili!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was a hit with my family and friends. One thing I like is the flexibility of the recipe. Thank you very much.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a keeper recipe. The only thing I did different was to add a pinch of baking powder and baking soda (only a pinch. I warmed the iron skillets in the oven as I was preheating it. I added oiled the skillets with unsalted butter just prior to putting the batter in them. This is a GREAT bread.