Mrs. Patti's Mexican Cornbread

We loved this - I used only 1 1/2 cup cheese and added it in to the mixture. That is the only change I made. I will use less salt next time, the extra sharp cheddar I used was salty as well. The cornbread is very moist. Highly recommend!

It was o.k but even though I like jalapenos, I think I would leave them out if I made it again. Seemed to overpower and throw off the taste. I used less oil than called for , and the texture was moist and held together nicely. Used less cheese and mixed it right into the batter. Still a cheesy flavour. Baked up nicely in a 9 x 9 pan for 40 minutes.

I already had corn in my chili so didn't put the corn in and I mixed half of the cheese in and put the other half on top. It was perfect. Very nice texture, great tasting. I'll make this every time I make chili. I like that this recipe doesn't use regular flour or sugar at all!

This was your basic Mexican cornbread with the flavors you expect. I thought the flavor was pretty good, but, the texture was very soft. It fell apart when we picked it up, so, we just ate it with a fork. I do think 2 cups of cheese on top seemed a little too much. The cheese got brown and crusty on top which we loved, but, it was very difficult to cut through. If you like Mexican cornbread - this would fit the bill. I would suggest just adding the cheese to the cornbread mix though instead of on top. Probably would reduce the amount from 3 cups also to 1-1/2 - 2 cups.