Absolute Mexican Cornbread

This is the first review that I have written and unfortunately it has to be a negative one. I should have read the other reviews. Of course this was moist, it was the greasiest thing I have ever made and by just touching the bread, it stuck to my hands. This recipe includes way too much fat to be necessary...the butter is overboard and fat free cheese is okay...I also added corn niblets. I made this for the Fourth of July but ended up having to make another batch from BETTER HOMES & GARDENS COOKBOOK (excellent moist and firm recipe by the way!) the morning of the BBQ. this was a huge, disappointment. Especially since this is my first problem with a recipe on this site.

I followed this recipe to the "T" and it had WAY too much butter in it! it should of had at least half of what it called for. hubby said it was good but way too greasy and refused to eat the rest of that BIG pan so it got thrown away, so be careful about the butter it was way too greasy

Oh my!!! Way too much butter.... A 1/2 cup of butter was sufficient and the bread was still moist. Added diced red peppers, 1/2 tsp onion powder and corn OFF the cob that had been grilled. To give the bread more complexity and a little more zip, use Pepperjack cheese in place of the Monterey Jack.

My husband loved this cornbread. I didn't have any cornmeal so I just used 2 boxes of Jiffy corn bread mix. I made the cornbread up like on the box and added the cheeses and chiles. Turned out great! Thanks for the recipe.

This is the best! I substituted the last four ingredients for Jiffy Brand cornbread mix and added a pinch of onion and garlic powders. Easy and VERY delicious.

Very moist and delicious !!! I added chopped hot pickled peppers, a little more cheese and 1/4 cup green onions. I cut the butter by half and used only about 3/4 of the sugar. Thanks for a fantastic recipe.

This is the BEST cornbread recipie i've come across!!!...I made it for my friends at work and they couldn't get enough of it!!!!...If you like a sweet, but not TOO sweet corn bread that is oh so moist, THIS is it!!!!!

After reading all other reviews I decided it would be best to cut back on the amount of butter to 1/2 cup. I also adjusted the sugar to 3/4 cup, added fresh, sweet corn along with the can cream-style corn. Instead of green chile peppers I added some fresh diced red, green, and orange bell peppers for added color. I also threw in a generous handful of mexican blend cheese. It did not take long to prep and mix all of the ingredients together. I poured the batter into the greased 9x13 pan and it was done in one hour. The cornbread looked so pretty with all the colorful array of bell peppers peeking out from the top, sides and underneath the bread(see my picture). The corn niblets, which was also visible, was sweet and added a nice tender crunch factor. The bread was a nice yellow color with golden crispy edges. As soon as I took my first bite, I noticed that it was indeed moist and sweet- full of good flavor. The cornbread was not greasy and oily to the touch. I am so glad that I cut down on the amount of butter otherwise I probably would have ended up with a mouthful of butter. I am sure if you added pepper jack cheese it would have given this a nice boost of flavor and kick. I am so happy this cornbread turned out buttery sweet, moist and delicious. This paired perfectly with the, "Slow Cooker Chicken Taco Soup," also from AR.

This cornbread was good albeit a bit too sweet. I served it with "Beezie's Black Bean Soup" and it would've tasted better if it was more savoury rather than sweet. But all in all, it was very enjoyable.

I enjoyed this and am not a big fan of cornbread . My husband loved it. I will make it again. The recipe said it serves 6 I think 12 is more like it. It was on the sweet side.

Really good with using the other reviewers suggestions - less butter, less sugar. Made a half-recipe for dinner last night and it didn't last! I found that cooking the half-recipe in 8x8 pan took only about 35 minutes on 300 degrees (convection).

I have made this twice- once with all the butter and sugar and once with half and I found it just changes the texture but both are very good and everyone loved! Most recently I halved the butter and sugar and baked at 325 instead of 300 for one hour and the testure was much more like a traditional corn bread and not as cakey.

LOVED this recipe. Got frowns from family when I said I was making cornbread but everybody loved it. I did use only 1/2 the butter, sugar and only 2 eggs, used the whole can of chili peppers. No jack cheese, all hoop cheddar. Made it in a 8x8 stoneware pan. Totally out of this world!! I don't expect cornbread to hold up like a slice of normal bread, cornbread crumbles a bit. I will make this every time I make chili and probably more often than that. WHAT A TREAT !!!

Any recipe that will make my 4 year old go "Mmmmmmm" is a winner with me! *LOL* I only wanted to make half a recipe which turned out great though I must say though that I totally changed up this recipe. A few changes on purpose -- added 1 cup of cheddar instead of 1/2 Monterey Jack and no chiles and a few changes on accident -- forgot to halve the 4 eggs, 1 c. cheese, 4 tsp. b. powder and 1/4 salt. BUT IT STILL TURNED OUT PERFECT!!!!! Also, when halving the recipe, it only needed to bake about 50 minutes. Next time I'll make the recipe the "right" way (with a little less butter maybe) but I'll keep my alternate recipe on hand as well. I rate this recipe 5 stars because of the way my family gobbled it up, because of how easy and flexible the recipe turned out to be.

Good cornbread. I altered the recipe some. I used half the butter and sugar as some had suggested. I used self-rising flour and omitted the baking powder. I also used jalapeno peppers instead of the chile peppers. Baked in glass dish for 1 hour. Will make again and maybe add just a little extra cheese and peppers.

O boy now we're in trouble! this was the best corn bread we have ever had, I made it for a Halloween bonfire I had and everyone reved about it. Thanks for this wonderful recipe. S.

The best ever - melted in our mouths - yummy

This is one of those recipes you want to do over and over. If you remove or reduce the peppers, while it will not be as spicy, everyone will totally love it. Excellent recipe!!

all my children liked this and they aren't too fond of Mexican food. It was a little different than traditional cornbread, a nice change.

This is the best cornbread I have ever tasted! I only used 3/4 cup butter, which was plenty. I also replaced the chiles with chopped pickled jalepenos. It was like eating spicy cake with supper!

Sorry, even with only using half the butter the cornbread was WAY too greasy... fingers came away coated with grease just removing one muffin from the pan. Texture was okay....used half the sugar and it was still a bit sweet for my taste.

A very nice cornbread. I used a can of jalapeno peppers instead of green chilis and the heat was perfect. A nice addition to the basic sweetness of the cornbread. It was devoured almost immediately.

I think next time I would add a little more creamed corn, maybe a can and a half of what is suggested. Excellent flavor and easy!!!

I had to make a couple of alterations. I used fresh chopped and seeded jalapenos instad of the canned green chiles because I was out of them. I also cut way back on the sugar because of the sweetness of the corn, and also cust the butter in half because of preference. I used fine shredded mexican blend cheese because that's what I had on hand. We absolutely love this cornbread. Hmm, I think I'll make some more tonight!!

NOTE!! * RATING BASED ON RECIPE USING HALF THE AMOUNTS OF BUTTER AND SUGAR!!*** If you cut the butter and sugar by half.. this recipe is a winner. It is moist and delish.. I'm making it for the second time. It was a winner the first time out for me because some nice folks reviewed it and said they cut the butter and sugar by half and I read that BEFORE I tried it and adjusted accordingly... it yields a delectable, moist bread that goes quickly especially when you serve it with chili! :)

I can't say that we liked this recipe. It wasn't very much like a cornbread, and had a much more cake like texture. Also, it was greasy. I think it definetly would benefit from less butter and more chiles etc. Also, something else spicy (like Cayenne or tobasco) would improve the flavour. I don't think I'll make this recipe again.

This cornbread has excellent flavor. Next time I'll add less butter. Otherwise, it was great.

I agree moist but lots of work. I have a similiar recipe that requires 1/2 the butter, no flour, no baking powder & it's great. No need in some of these ingredients. Use jiffy cb mix instead of flour & baking powder. Crumble bacon in mix as well & its awesome!

Both my husband and I loved this cornbread. I would give it more than five stars, but changed some things as others suggested. Half the butter, Half the sugar. I added red pepper flakes and chopped jalapenos. It makes a lot, but freezes beautifully. Try it - I guarantee you will love it. Will be added to my favorite recipes. Love it.

Well, I made chili last night and needed a cornbread recipe. My family hates my cornbread. (recipe off the back of the box) I tried this recipe and as large as it is there are no leftovers this morning. There are only three of us in the house. Need I say more? I didn't have a cup of butter only about 3/4 cup and it still turned out great. Don't think I would substitute the butter for margarine. And I did add the entire can of green chilis just because my husband likes them so much. Wonderful recipe.

Fantastic...I cut the butter back to 1/2 C. and only added 1/2 C. sugar. Added the full amount of green chilies. I used a full cup of Pepperjack. This was wonderful and got great reviews tonight from our friends. Served with Chicken Enchilada Verde, Mexican Bean Salad. Fantasitc meal.....

Especially good Mexican Cornbread IF you cut the butter amount in half. If made according to directions the sugar can be reduced by half as well or it's extremely sweet. My changes were...half the butter, eliminate sugar altogether and used a little less than 1/2 cup Splenda. Sometimes I use Jiffy corn bread mix (only 1 box per recipe) and sometimes I follow the recipe for the cornbread part. Didn't think I'd like it but David thinks it's "da bomb" and I DO really like it myself.

OMG, This is awesome! I only used half the sugar and it turned out absolutely perfect! I substituted finely chopped jalepenos for the chiles and also added 2 finely chopped (seeded & well-drained)roma tomatoes. When I removed it from the oven, I drizzled melted butter over the top and by the time we ate it (about 20 minutes later) it was beyond divine! I prepared this as a side for live, whole lobsters and as full as we were getting, we still wanted to eat more of this fantastic bread! THANK-YOU, JUDY!

This is the very best cornbread I've ever made! I, too, cut back on the butter and sugar the second time I made it and it was just as good as the original recipe. I did add more chili peppers and some regular frozen corn along with the creamed corn. My family likes the moistness and softness of it so much better than the dry, crumbly cornbread we've always eaten. Thanks!

I found this recipe to be too moist.It would fall apart in our hands. Hubby didn't like it, and definately not like by the kids. We also thought it was too sweet.

best recipe for Mexican cornbread I've ever made

Our go to cornbread recipe. We use jalepenos instead of chiles. The longer it cooks, the better.

Everyone who had this, men included, absolutely loved it!! There were about 10 of us at a dinner party and they all enjoyed it.

I thought it was pretty good the whole family really liked it they have me make it once a week

I can only echo the cook's words, "don't let the ingrediants fool you!" Yes, we were hesitant to try based on some of the ingrediants, but, boy, what a delicious result! Best cornbread we have ever had!

This recipe was awsome, it got great reviews with my family. It will surely be made agin. It was easy to make but it takes time two bowls for wet/dry ingredents.The cornbread is very moist and sweet,i hope you enjoy it as much as we did.

Holy smokes, that *is* about as good as cornbread gets. So moist and sweet it doesn't even need butter. Nobody will believe that I made this from scratch!

I found that 3 tablespoons of sugar, 1/4 cup of butter, and 2 eggs were sufficient for this recipe. I also added 2 - 4 oz. cans of green chili peppers and cut the cheese into little cubes because shredded cheese seems to give the cornbread a 'thick' consistency. I baked it at 325 degrees for 45 minutes (gas oven). Very good.

I thought this cornbread was great! It was easy to make; my young daughter helped. My co-workers loved it and wanted the recipe so they could make it at home. I'm looking forward to having this with homemade chili next time!

This recipe is PHENOMENAL. It's been our staple cornbread recipe for almost 2 years now and it has never failed us. For those of you who want to cut the fat, try using half the butter - but be sure to lightly grease your pan just to be safe! It does make the cornbread a little less moist to do this, but at least the guilt factor is lessened when 2 people finish the whole pan in less than 24 hours (it's that good). This is definitely a dangerously tasty recipe!! Thanks Judy for giving it to us!

I used a few jalepenoes instead of green chilies and it was wonderful. Very moist! Best I have ever made.

I have been looking for a good cornbread recipe for a long time, and this one is the best! I cut the sugar and butter by half, and I think I could cut the sugar even more. Moist and wonderful!

I thought this was good, but not excellent, I made as written. My spouse and company thought it was the best thing they had ever eaten, go figure

I love that allrecipes has review and everyone makes recommendations. I cut the butter and sugar in half like others had suggested. I also used self-rising flour and cornmeal, so I left out the baking powder and salt. The cornbread turned out great. Wonderful flavor with just the right extra flavor from the chilies. I would make this again for sure. Very moist and tasty!

This is simply a wonderful recipe! This has become one of my staple dishes to take to family functions and pot luck dinners. I made it the first time for a fiesta themed dinner party. After reading other reviewer's suggestions, I half the butter quantity. One stick of butter is plenty for this recipe. I also omit the peppers, because of my personal preferences. I occasionally use the taco seasoned cheese, or the Monterrey Jack combo that is available in the grocery store.

I made this tonight and my husband raved over it. It is really nice. Something a little different.

Great recipe. A few things I changed was using only 1/2 the butter, very important. Next time I'll only use 1/3. I used 1 1/2 cup of just cheddar cheese and instead of cream corn 1/4 cup of buttermilk and a can of corn. I only used 2/3 cup of sugar as well. This was amazing and makes plenty enough for leftovers. Nomnomnom!

Moist and yummy! I did half the butter and half the sugar per suggestions and my taste.

Thank you, Judy! It's a wonderful recipe; my hunt for the perfect cornbread is over.

Best cornbread I've ever made! Served it with Blackeye Pea Gumbo (recipe from this site) and collard greens for New Years ~ was a huge hit! The only change I made was to cut the sugar in half, and was glad I did.

Everyone loves this cornbread. I usually get a few marriage proposals each time I make this for a potluck or bbq. I'm making it today for someone's birthday party who has requested this cornbread instead of a cake, haha. I have made it before with half the butter and splenda and it also turned out great.

Great base recipe. Great with a few splashes of chili sauce. I made the following changes: 1/2 C. butter, 3/4 C. sugar, 1 (4 oz) can of chopped chiles, 1 C. frozen corn (in addition to the creamed corn), 1/8 tsp cayenne, 1.5 C. cheese, 1 tsp of onion powder. Next time I will make it spicier and use some fresh chiles as well as cilantro.

I made this for 150 people last night, they ate EVERY piece and could not stop raving about it. This is the best cornbread I have ever had. I am not a big fan of cornbread but I am a big fan of this one!

This is by far the best cornbread i ever tasted. It was a big hit in our family, even my 6 and 7 year old grandchildren liked it. Easy to prepare and so moist, it is even wonderful cold.

Enjoyed the recipe! I've made it twice already and each time it was fabulous. For me, I didn't have a problem with the amount of butter so I'll stick to what the recipe states. Second time, I forgot to restock my pantry with cream of corn, so had to improvise with: one can of sweet corn, 1/4 cup milk and a 1/8 sugar. If I do run into that problem again, I'll just omit the extra sugar as it was too sweet that time.

Hi there. Made this to serve alongside Albondigas (Belen). I'm not really sure what all the rave is about (?). This is NOTHING at all like true Mexican cornbread. This is basically plain 'ol moist / sweet cornbread with a few "extras" (and I even livened mine up by using a mix of cheddar-pepperjack cheese). I like my stand-by recipe MUCH better (by far). If I want basic cornbread, I'll stick with golden sweet cornbread (bluegirl) - it's the best I've made so far. If I want cornbread with a kick, I'll stick with my go-to Mexican cornbread recipe. It's spicier, uses WAAAY less butter (and is just as moist) and cheaper to prepare. My last gripe??? This took more than an hour to cook thru.... Parts of my cornbread tested underdone at the hour mark, but another 10 minutes seemed to do the trick. My only positive comment is that this is SUPER moist and not at all greasy (surprise!), despite the two sticks of butter called for. On the flipside, I'm not sure all that butter is necessary.... Thanks anyways, Judy.

We LOVE this recipe. Use about 1/2 cup extra cheese and 3/4 the amount of butter. We also add a bit of cayenne. This is a moist cornbread, almost like a cross between cornbread and sweet Mexican corn cake. This is the second time I've made this recioe, and it definitely won't be the last! A welcomed addition to my permanant file. Thanks!

I've made this a couple of times and it is a big hit! I did make a couple of changes: I add the entire 4oz of green chilies. It also does not need to bake that long. I bake it at 325 deg. for about 30-35 min! it's perfect!!

My boyfriend and I LOVED this recipe. I halved the recipe which still made a large 8x8 pan. I cooked it at 325 for 40 minutes. I also cut the butter and sugar in half again (only using half a stick of butter and 1/4 cup of sugar). Aside from cutting some fat, I also think this allowed it to be more like cornbread than the corncake that many reviewed it as. I highly recommend doing it this way. I paired this with the Chicken Tortilla Soup and it was one of our favorite meals I have ever made! YUM YUM! Will def make again and again.

I cut the sugar in half as suggested by others for my first try. Also the butter. Note: I am a sweet tooth and butter fanatic, but I took the other comments to heart and cut back anyhow. The result was fantastic corn bread that made the corn bread haters in my family weep and cry for more! It is a home run as far as I am concerned. I'll continue to make it with the same adjustments, I don't think it needs to be sweeter and it was very moist even with 1/2 cup less butter. Thanks for sharing this great recipe, it made my Senate Navy Bean soup an outstanding meal!

This is, absolutely, the best cornbread I have ever tasted. I made it again yesterday, without the cheese, (because I didn't have any on hand) and it still turned out wonderful. Thank you for the recipe. I also use the whole 4 oz can of chiles. Perfect.

After reading the other reviews, I also made some changes to this recipe. I cut the butter to 1/2 cup, the sugar was decreased to 1/2 cup, I used about 3/4 cup of jarred jalapenos, and a dash ( or 2) of cayenne pepper. I also cooked it in a 10 inch iron skillet ( hey, I'm from the South, ya'll!) for about 35 minutes at 350 degrees. Turned out great, awesome, excellent! I would have given it 5 stars, but the original recipe had too much butter and sugar for my taste. Will definitely add this to my recipe box with my changes, and I will surely make this one again!

This was my first attempt at real cornbread (why try when you can buy a box of corn muffin mix for 33 cents!)and it was so fabulously delicious that I can't even believe it! I cut the recipe in half for our group of 4, and also cut the butter and sugar in half again, as per other reviews. I also used my beloved boxed Jiffy mix in place of the corn meal. It was perfectly soft, sweet and spicy and the entire pan got eaten in one sitting! I'll never go back the plain boxed mix!

Best cornbread ever! I read previous reviews and also only used 3/4 cup sugar and 1/2 cup butter. Maybe add a little more corn next time! Thank you thank you thank you!

This is a five-star recipe for sure. I made it as directed and it was marvelous, but I was raised in South Texas and I'm used to unsweetened Mexican cornbread. I think next time I will at least halve the sugar, as some other reviewers have recommended. I also agree with them that probably only half the butter is necessary. A bit greasy as is, but I will admit I ate every bite! : )

This corn bread is (as my Mother would say) "to-die-for" good. It is so moist and delicious. I did cut the sugar in half like most of the reviewers did. I also used the full can of green chile's. My daughter gobbled it up. I had to stop myself at 2 pieces - I can't wait to have some leftovers tonight!! 10/15/06 - I just won 1st prize in our neighborhood chili/cornbread cookoff!!! This cornbread (cake?) is so awesome. I also used pepper-jack cheese and that added a nice kick.

I halved the butter and sugar and it turned out to be great. This will be the Mexican cornbread recipe I use from now on.

Wow this was the best cornbread. I cut the butter by 1/4 cup and and added a bit more cheddar. I also used some salsa instead of the canned chilies. It was so moist and fantastic. I couldn't stay away from it. I will definately be making this again. Thanks for the great recipe!

I made this recipe for a Company party "Christmas in July". Everyone really enjoyed the cornbread and found it to be non-traditional. I would cut back on the amount of butter used... maybe to 1/2 or 3/4 cup of butter, it was a little greasy. Otherwise....GREAT

This was the best cornbread I've made but not the best I've ever tasted. I would like a more cake-like texture and this was quite firm.

I switched it up by using whole milk, jalapenos, & only 1/2 cup of sugar. I also used a layer cake pan. AWESOME!

I just made this recipe, before reading the reviews. It came out perfect. Thank you! There is a trick to corn bread, light mixing. The emulsification was perfect, not greasy at all and I used real butter! Sorry to y'all who had a bad experience with this recipe. The El Torito Bartender said it taste like there corn cakes recipe, I agree!

Loved it! However I did alter the recipe, I put 1/3 cup of sugar and 1/4 cup butter and a whole can of green chilies with the juice. Came out moist but not greasy! Wonderful!

cut the butter and sugar in half, and used 2 boxes of jiffy for the last 4 ingredients. i didn't have any peppers or green chiles on hand and i am sure that would have helped the flavor immensely. i might try to increase the butter to 3/4 cup next time for a bit of a creamier texture as mine turned out a tad dry, and cut down the sugar to 1/4 cup as it was still too sweet. however, the bf hates cornbread and loved this one, so i wouldn't write it off the way it turned out.

This cornbread was very very tasty and rich. My family enjoyed it, but then again it might as well be served as a dessert and not a side dish because it has so much butter. If I make it again, I might try adding more cheese... Thanks!

very good but I cut back the butter to 1/2 c and next time would cut the sugar in half too. Pepper jack cheese is a good idea.

This was a really moist, delicious recipe, but very sweet. I would definitely make it again, but with a soup or something not as rich as enchiladas (since they're so sweet!).

Excellent recipe--made exactly as written the first time. Has a nice little kick and the husband likes sweet cornbread anyway-its a happy medium. However, we like it a little more spicey so I chopped 2 jalapenos-seeds removed and added for the last two times made--oh and leave the mixture sitting in the mixing bowl for about 10 to 15 minutes (if you have the time) before you pour into dish to cook--it won't be as greasy!

This is a very rich cornbread. If you are accustomed to putting butter on your cornbread, you won't want to with this one. This was a big hit with dinner guests. My husband, who was raised in the South, says this isn't like "real" cornbread and maybe it's not, but I think most people will love it anyhow.

This cornbread was very tasty. I followed previous reviews and only used 1/2 cup of butter instead of 1 cup. I thought it came out very nice, maybe add a couple more tablespoons of butter if you like it a little greasy. I served this with a white chili recipe from this site, and the meal was a hit with the family.

This is one of my favorite recipes...I have made it several times to serve with soups, chilis and Mexican dishes...everytime people ask me for the recipe. I do think it's best served warm...and is easily made ahead and just warm in foil in a low oven...but I would not change a thing with this recipe!

I followed this recipe exactly. It was out of this world. I just made it for the second time. So moist... My family loves it.

This is delicious cornbread, moist and perfectly textured. I have "tweaked" it for our family's tastes preferences by cutting sugar down to 1/4 cup, doubling the cheese, and adding the entire can of green chiles. Perfect companion to a bowl of chili or King Ranch Chicken or Red Beans and Rice. Thanks for sharing this one. I also do not melt the butter, but just soften it and cream it together with the sugar before adding eggs. This has become a regular at our house.

In my opinion, nothing in this recipe needs changed. It is moist, sweet, and delicious. Those thinking it is too sweet may not realize the difference between regular cornbread and Mexican corn cakes. Thanks for a great recipe. It was excellent served with the Southwest Stew from this website.

AMAZING CORN BREAD! Write this one down, file i away, put it in a cookbook for your kids!

I have made this twice. The first time I folowed exactly, except omitted the green chile's. It was greasy,a little crumbly and a little sweet. The taste was still out of this world and we didnt have enough! So the second time I made it I doubled the recipe, and I followed other reviews and cut the butter and sugar by half and added an extra egg for better hold together and cut the baking powder by 1 tsp so it wouldnt rise as much. I think it was perfect. I will probably never use another recipe. Ever. It's called mexican but without the chile I call it southern.

This was wonderful. I wish I wouldn't have followed the advice and used less butter and sugar. Next time I will follow this recipe to a "T" Thanks for the quick and easy homeade cornbread.

As written, I don't know how it could taste like anything but cake. I used 1/2 the butter and sugar and it was still too greasy and sweet. I added all the green chilies, some mexican oregano and some chili powder and then it was just so-so. I agree that there are better recipes out there or that this one need improved for my taste. If I were to make it again I would use 1/4 cup sugar, 1/4 cup butter, the entire can of green chili and definately some jalepeno for heat.

Too good to be true. Just the right amount of kick and sweetness. Very moist. Will repeat...often!

We loved this cornbread, but agree with some reviewers who say it goes a bit overboard on the butter. Next time we'll cut back somewhat (and could probably go with less sugar as well). We didn't have canned chiles, so chopped up a few large jalapenos and sauted them in a little olive oil for a few minutes. This really added some zing, and we'd definitely do the same thing when making this recipe again!

WOW!!! This was Great...better then my mom's!! Very moist and it melted in your mouth!!

I just made this for the first time last night. My aunt makes a similar recipe, and I was trying to mimic that. This, however, is even better! The only modification I made was to replace the chiles with Rotel. Everyone loved it! :)

Very Good! I looked at the other reviews and decided not to take away any of the ingredients like they suggested because I did not want to take away from the sweetness or the moistness. After mixing all ingredients it looked too liquidy so I added 1/4 cup each cornmeal and flour. Also if you want to kick it up a notch use the whole can of green peppers and use jalapeno jack cheese. Mine turned out excellent and goes very good with chili.

I cut down the butter to half a cup, and added less Cheddar and 1/2 cup Monterey jack. I added chopped jalapenos too. It came out great and I served it with Chicken Enchilada soup.