6 Reviews of Palo Verde's Green Chile Cornbread

From: PaulaG

On Apr 23, 2007

It is very hard to go wrong with cornbread in this house. After preparing this, I felt much better about the nutrition facts. I halved the recipe and baked this in my divided cast iron cornbread pan. With half a recipe the yield was still 8 sections which is a full pan.

From: Chef #483871

On Apr 15, 2007

My husband made this cornbread last night and it was AEWSOME. He used Benecol instead of butter, Wheylow instead of sugar, Eggbeaters instead of eggs and low-fat cheddar cheese. Decadent without totally ruining our diet. The best "from scatch" cornbread ever.

From: pattikay in L.A.

On Oct 31, 2007

Very moist with great flavor and texture. I used a couple of jalapenos, which gave it a nice kick. I like sweet cornbread, so this was right up my alley. Thanks for sharing!

From: Sky Valley Cook

On Mar 2, 2009

This makes a ton of cornbread. Next time I will reduce the butter by half and double the cheese. Very good. Thank you for sharing.

From: Bev

On Aug 20, 2007

Truly an outstanding cornbread! I made exactly as written, using canned green chilies. I wouldn't change a thing about this recipe. I served with Wendy's Chili. Thanks so much, Galley Wench!

From: Chef #1085838

On Dec 19, 2008

This recipe is AWESOME!! I like to make it as-is, but dicing my own green chile makes it even better. Nothing better than a great corn bread and a bowl of Chili. Enjoy!!