Layered Mexican Cornbread

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My first impressions: Yummy, yummy. I read the reviews and decided to set the oven to 375 instead of 350 and use an cast ron skillet. I added 2 tbs of sugar and used a cast iron skillet it turned out realy well. I have made other mexican corn bread but this was simply scrumptions. It was very moist on the inside and slightly crisp on the outside. I'm having a hard time saving some for other people.

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After reading everyone's reviews, I set my oven to 375 instead of 350, and cooked my cornbread in a 9x13in glass dish (either 9.5x13 or 9x13.5, whichever is common!. It turned out moist and delicious and it wasn't too soft and definitely not gooey! I would recommend cooking it this way to everyone in the future that had an issue with undercooked cornbread!

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I found that the center did not cook to cornbread consistency even after leaving it in 30 minutes longer than recipe called for. I used whole milk (even though the recipe did not specify and because it is what I think Paula would do. I would try this again but would put in a larger casserole which would make the cornbread thinner and perhaps cook better in the center.

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Made this for the first time today using half amount of green chiles and it was amazing!!!!!! sooooooo good I almost ate the whole thing..........
I will be making this for thanksgiving.......

thanks for the great recipe!!

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Made this for the first time about 2 years ago. Too spicy for me with the peppers, so the second time I used green chiles and it is perfect! Everyone I serve it to loves it! Have to make two recipes to have enough for everyone!

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This cornbread is awesome!! We make it all the time and have taken it to several parties where people always ask for the recipe. We find it does need to cook a little longer than the recipe states and sometimes we make half with jalapenos and half without. Either way, this is a great cornbread and a fabulous addition to any meal.

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This was so good, I made it the first time with Jalapenos, which was too much the next time I used Fresh roasted green chili's this gives a better flavor than the canned!! It is so good. One thing I did find was it needs to be stored in the fridge or it goes bad quick!!

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took jennifer advice and added the green chillis. I also cooked the cream corn in butter and pepper before adding. I cooked a little longer and "voila" the kids went crazy over it.

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i love this recipe. i didn't put the peppers in so that my child would be able to eat it, but other than that, i used all the ingredients called for. I did have to leave it in the oven for an extra 15 minutes though (just a note: i live at sea level. if you like your cornbread to be dry and crumbly, don't do this recipe, but if you like a nice, moist, textured cornbread, this is the one for you! DELICIOUS

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Too mushy in the center and crunchy on the top. It didn't set properly and I cooked it for an hour. The flavor was pretty good, but not note worthy. I will not make this again.