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Hoschton, Georgia

Member since Apr 2009

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Reviewed Layered Mexican Cornbread

Jan 1, 2012 in Food Network Community Toolbox on

I LOVE THIS RECIPIE!!! And I don't normally like cornbread!! I put mine in a mini muffin pan, cooked at 375 for about 40 mins and they were phenomenal!! I did use egg beaters instead of eggs and I also used skim milk. Also, I used 1/2 cup jalapenos and 1/2 green chilis. WILL MAKE IT AGAIN!!""

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