Tomatillo Cheddar Cornbread

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Yummy recipe. I doubled the salsa and added a handful of frozen corn to make it pretty. Very good.

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This was ok (correct texture, but not wonderful. It was pretty bland, and you could not taste the salsa or cheese. Also, it was a bit dry for our liking. Next time, I would add more butter, jalapenos, and increase the amount of cheese. Will probably keep looking for a better cornbread recipe, unfortunately!

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Since there was only 4 of us for dinner, I cut this recipe in half, but still used 1/4 cup of the tomatillo salsa. It was the best cornbread we ever ate! It will be the only cornbread I ever make from now on!

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Love this cornbread, although I replace the 1/4 cup of tomatillo with a 1/4 cup of honey. I find that it's usually done within 15 minutes, not 30--so watch it carefully in your oven! Comes out very moist and flavorful--it's always a hit!

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This is the best and easiest recipe for cornbread that I have ever made and I have tried many. I made it for Cinco De Mayo and everyone loved it. Since the tomatillo salsa and the cayenne don't give it much heat, I stirred about 1/4 teaspoon of red pepper flakes into the batter and it added just the right amount of kick to the taste.

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I made this today to go along with some chili I served for friends on Football Sunday. It went along well with chili. I found the recipe very easy to follow and I was quite satisfied with the result. In hindsight I would have used more of the tomatillo sauce and maybe some minced jalapenos to give it some kick.

One thing I found odd from the recipe is that I took it out 14 mins early and it was just fine! I don't know if it's my oven, but it was firm and golden brown after just 16 mins.

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This is the best corn bread I have ever had or made - I added half a jalapeno (seeds and all just because I like spicy - I cut the recipe in half because it makes a lot. Moist and delicious.

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Have made this a number of times in the last year and it has become our favorite. Not difficult with a very consistant outcome. would not at all call this spicy or hot. I would recommend a "hot" tomatillo salsa if you want to get the flavor enhanced toward the salsa with a little kick. I made it once without the suger (operator error and it was fine. No one missed it though the suger does add a hint of sweetness if that is what you are used to in conrbread

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Good. Next time will add more sugar to make it sweeter, and jalapenos for more heat.

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Excellent, I made these for a party with the chili. The only difference is that I made them into mini-muffins that were adorable and I've also made them with packaged mix before.