Because of an allergy, I made this with non-milk ingredients. I kept everything else as written. My cheese-loving husband thought it was great. We ate great warm hunks of it with your vegetarian chili. Incredible feast. Thank you!
Making this recipe this weekend but need cornbread muffins. Should I adjust anything to make sure the cornbread muffins don’t crumble and hold their shape?
Hi Keiondria! I’ve only tested the recipe this way, so can’t say for sure how it would come out in muffin form. I do have a cornbread muffin recipe but it is different than this: https://www.wellplated.com/cornbread-muffins/ Enjoy!
I made this in a triple batch that called for 3 sticks of butter which made it really rich and delicious. I added canned green chili peppers instead of jalapeños as we were serving a large group and did not want too spicy. I did not put onions and cheese on top and was still very delicious. Made a buttery delicious addition to our chili. Everyone enjoyed. Even the grand children.
This is a great recipe! Turned out moist and flavorful. Only issue I ran into was that when I used the 2x option to double the recipe the conversion does not change the pan size needed or the increased cook time needed. I used a 9×13 pan and increased the cook time by 18 min for a double batch. Other than that everything turned out perfect. Definitely a keeper. Thanks
Hi Rachael! You are correct. For any recipe of my recipes, when clicking the 2x or 3x it will only change the amounts. It won’t change it in the directions. This is a plug-in issue and not something I can fix on my end. Glad you enjoyed it!
Thank you for this recipe! The cornbread had a good mix of salt and slight sweetness but not too much. I didn’t add the cheese top but other than that followed the recipe. I paired it with a Mexican Chicken Pozole recipe I also found online ( https://grandbaby-cakes.com/mexican-chicken-pozole-verde/) and they were great together. Even once the soup was gone I heated up a couple of squares of cornbread and drizzled with a little honey for a snack. Will use this recipe again.
I made this for a church potluck and it was a hit. The only change I made was to leave the cheese and extra green onion off the top. This recipe is a keeper!
My first ever foray into making cornbread and this recipe is delicious beyond words. A big hit with everyone! It’ll be on my rotation list forever now..
Yummy. I used canned chilis instead of jalapeños because my husband can’t tolerate a lot of spice. And only 2T of honey. It is amazing.
Hi Dana! So glad you enjoyed the recipe! Thank you for this kind review!
Too cheesy but otherwise great! I omitted the cheese on top the second time around and it was much more to our liking. Thanks for a great recipe!
Hi Jacqueline! So glad you enjoyed the recipe! Thank you for this kind review!
Because of an allergy, I made this with non-milk ingredients. I kept everything else as written. My cheese-loving husband thought it was great. We ate great warm hunks of it with your vegetarian chili. Incredible feast. Thank you!
Hi E.J.! So glad you enjoyed the recipe! Thank you for this kind review!
Making this recipe this weekend but need cornbread muffins. Should I adjust anything to make sure the cornbread muffins don’t crumble and hold their shape?
Hi Keiondria! I’ve only tested the recipe this way, so can’t say for sure how it would come out in muffin form. I do have a cornbread muffin recipe but it is different than this: https://www.wellplated.com/cornbread-muffins/ Enjoy!
This is literally the best cornbread recipe. So so delicious!! Thank you for sharing.
Yay! So happy to hear!
I made this in a triple batch that called for 3 sticks of butter which made it really rich and delicious. I added canned green chili peppers instead of jalapeños as we were serving a large group and did not want too spicy. I did not put onions and cheese on top and was still very delicious. Made a buttery delicious addition to our chili. Everyone enjoyed. Even the grand children.
Yay! Thank you Cheryl!
I took this cornbread to a potluck. It was a success. Very tasty.
So good to hear, thanks Diane!
I used fresh corn and didn’t remove the seeds from the jalapeños. Absolutely delish. Making it again for Thanksgiving camping right now.
Great to hear! Thank you Maria!
This is a great recipe! Turned out moist and flavorful. Only issue I ran into was that when I used the 2x option to double the recipe the conversion does not change the pan size needed or the increased cook time needed. I used a 9×13 pan and increased the cook time by 18 min for a double batch. Other than that everything turned out perfect. Definitely a keeper. Thanks
Hi Rachael! You are correct. For any recipe of my recipes, when clicking the 2x or 3x it will only change the amounts. It won’t change it in the directions. This is a plug-in issue and not something I can fix on my end. Glad you enjoyed it!
A very good cornbread. Balanced spicy and sweet 😋
So glad you enjoyed it, Claire!
Thank you for this recipe! The cornbread had a good mix of salt and slight sweetness but not too much. I didn’t add the cheese top but other than that followed the recipe. I paired it with a Mexican Chicken Pozole recipe I also found online ( https://grandbaby-cakes.com/mexican-chicken-pozole-verde/) and they were great together. Even once the soup was gone I heated up a couple of squares of cornbread and drizzled with a little honey for a snack. Will use this recipe again.
Thanks so much TC!
Lighter mouth-feel than some dense cornbreads. Like the addition of the jalapenos and corn for additional texture, flavour.
Glad you enjoyed it!
I made this for a church potluck and it was a hit. The only change I made was to leave the cheese and extra green onion off the top. This recipe is a keeper!
Thanks so much Linda!
My first ever foray into making cornbread and this recipe is delicious beyond words. A big hit with everyone! It’ll be on my rotation list forever now..
So glad to hear you enjoyed it, Katherine!
Cornbread is not part of the South African food culture. I baked my first one today and it is delicious! Thank you for a great and easy recipe.
Great to hear, thank you Adele!
This worked exactly as written, thanks!
Great to hear, thank you Audree!
Not really a review, since I have yet to make this, but a question. Can I use frozen Mexican corn instead of canned?
Hi Ronda, I haven’t tried it but it should work, I’d just thaw it first. Let us know how it goes if you decide to experiment!
We absolutely loved it!
Great to hear! Thank you Alysen!
We absolutely loved it!
Thank you Christine!
This recipe is excellent! Thank you for sharing it! Everyone loved it, and I did not change an thing!
Great to hear, Lori! Thank you!