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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:
8/14/2007
This was a nice change from the usual cornbread!
posted:
5/22/2007
I have made this recipe on 3 separate occasions. It was a hit each time. The only problem wih the recipe is the difficulty of finding 11oz cans of corn. So, I estimated the amount of corn from 15.25 oz. cans. The next time, I plan on working with frozen corn.
posted:
4/28/2007
My Husband loved it- made it for a BBQ and folks were surprised
posted:
3/1/2007
easy and great tasting! My family loved it. We had it with Black Bean and rice soup. Delicious!
posted:
1/3/2007
My daughter and I have made this recipe over and over again. It is so delicious! It comes out the same every time -- moist, spicy tasting, and a good addition to chili, stew, or whatever we may be having as the main meal. It has definitely found its place in the family recipe box.
posted:
11/18/2006
I thought it was awesome and so did the family! I put both red and green peppers in mine. It really is pretty. It went great with the Three Bean Turkey Chili:)
posted:
10/30/2006
This was a great recipe! Very quick and easy to make.
posted:
9/29/2006
This was really good! I made it in a bigger pan so it was very thin and dipped it in southwestern style soups and salsas.
posted:
8/21/2006
WOW, with this cornbread you don't even need dessert, it is so sweet and tasty! I substitued fresh corn off the cob, so it was a little sweeter & yumo!
posted:
2/6/2006
Excellent and Simple Recipe!
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