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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:
9/26/2005
This turned out great! As my husband said, "This is REAL cornbread!"
posted:
8/5/2005
this was great very moist.. I would make this again
posted:
6/4/2005
I LOVE this recipe, and have made it a multitude of times. The only thing I do differently than the recipe suggests is that I bake my cornbread in a preheated 10" cast iron skillet, and I serve it with butter / and / or / honey. I make this for a variety of dishes and have NEVER had "Soggy" leftovers the next day.
posted:
5/15/2005
I'm going to try this using the Del Monte Fiesta Corn in the can that already has the chopped red pepper in it.
posted:
2/10/2005
This is a very good recipe as is, or with added chopped jalapeno peppers and some grated Kraft sharp cheddar cheese. I recommend this recipe with anything with beans, including chili. We've enjoyed it with the black bean & rice soup and like that we have lots of left over cornbread for the week.
posted:
2/4/2005
I halfed the recipe but used the entire can of chopped chilis and reduced the other fluids a bit. It was wiped out in no time. Next time, I'll make the whole recipe since I know my family will enjoy it.
posted:
1/26/2005
Corney and good!
posted:
1/12/2005
Moist, sweet and spicy.....we all loved this cornbread and look forward to making it again soon
posted:
11/12/2004
This recipe is now "my" cornbread recipe- it is so full of flavor. You have to try this. I still have guys requesting this recipe several months after i first made it.
posted:
10/1/2004
I done as the receipe instructed, but after the corbread was suppose to be done, I took it out of the oven and it was doughy, and it didn't taste good, it might work better with regular corn meal instead of box corn muffin mix.
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