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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:
5/13/2003
I thought it was great! My whole family absolutely loved it and everyone had seconds. I made half the recipe instead of the whole thing and it was perfect for four of us with one small piece left over. Thanks for the recipe!
posted:
5/13/2003
posted:
4/3/2003
This is by far the best cornbread recipe. The cornbread comes out very moist and delicious.
posted:
3/5/2003
I made this last night with the honey lime chicken. It was super! I used light ranch dressing instead of the mayo and cut the recipe in half.
posted:
12/6/2002
This reminds me of an old southern recipe with a mexican flare!! Very tasty and moist. I use buttermilk for a moist texture.
posted:
11/4/2002
This was a great recipe to make. I can remember my great grand mother making it for me when I was younger and she always called it Indian Cornbread. I made it to accompany some chili and it was a hit! I did not have any corn in the house and was worried of the outcome of the cornbread! I also used jalepeno peppers instead of chili's. I turned out that nobody missed the corn at all. It was a good balance of spicy and sweet. I will make this every fall! I can't wait to make it for Thanksgiving and Christmas.
posted:
10/23/2002
posted:
10/17/2002
Very good recipe..a nice variation to regular corn bread. Excellent with fajitas!
posted:
10/13/2002
posted:
10/12/2002
Lots of zest and sparkle.
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