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Southwest Cornbread

Southwest Cornbread recipe
photo by:kraft
A smart way to celebrate a cool day: Make this cornbread with a cayenne pepper kick to accompany a pot of steamy chili.
time
prep:
10 min
total:
40 min
servings
total:
16 servings
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posted:
1/13/2011
made with cream of corn- it was sooo good. will definetly make again and again!
posted:
12/20/2010
My kids didn't really love this but my husband and I did. I'll be making it again with chili for dinner. The only thing I did different was instead of chopped red peppers and a can of corn I did a can of mexicorn. It was a suggestion from another review and I think it really made this special.
posted:
1/14/2010
Cornbread was delicious...made adjustments though, used milk, 2 eggs and cream of corn and my family loved it!
posted:
1/3/2010
The best and so easy to make!!! My family loved it. I used cream of corn and it made it a little sweeter.
posted:
11/26/2009
very good!!!
posted:
9/22/2009
This was some of the best corn bread that I have ever had. My family loved it. I made it with Jiffy Corn bread mix and mexicorn. This will be a recipe that I keep around for years.
posted:
4/26/2009
This cornbread was delicious! I'm not a huge fan of cornbread in general, but I will defintely make this again
posted:
3/21/2009
Good, but not quite as good as the "moist cornbread" recipe found within this site.
posted:
2/5/2009
The cornbread is awesome! I made it for our neighborhood superbowl party and it was a big hit. I took the advise from one of the other reviews and used the whole egg, a little milk, etc. and it was so moist! Thanks!
posted:
12/10/2008
I did make some major changes to the recipe and loved it the second time around. I used two boxes of jiffy corn muffins 2/3 cups of milk, and 2 eggs. Instead of green chilies I cut up some jalepeno peppers and added a can of cream corn and shredded some colby cheese into it. Once it was done baking I but some butter on top of it. The corn bread was supper moist from the can of cream corn and everyone loved it.
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