Comments on: Chili Cornbread Skillet

By: Joanne

Joanne — Sun, 16 Feb 2020 13:56:34 +0000

One question. For that souffle, did you also use rest of ingredients listed on box directions, OR JUST the creaned corn.

By: Eileen

Eileen — Sun, 16 Feb 2020 02:28:38 +0000

Delicious! I agree with a lot of the comments–I will probably add more liquid next time, and while we were surprised by the chili-cornbread ratio, we really liked it. We’re pretty big eaters, but I think we’ll get eight servings from this instead of the six Beth suggests.

By: Aline

Aline — Tue, 11 Feb 2020 01:24:01 +0000

Really yummy!

By: Hilary

Hilary — Sun, 09 Feb 2020 15:33:04 +0000

I’ve only ever made this with Jiffy – I only use one box. The layer of cornbread is a little thinner, but I think it’s enough. I think the Jiffy probably makes this marginally cheaper, too.

By: Ashton

Ashton — Mon, 03 Feb 2020 20:56:44 +0000

Follow up: I went with 2 packets of the Martha White Cotton Country Buttermilk Cornbread Mix and it turned out great!

By: Sara

Sara — Sun, 29 Dec 2019 14:03:28 +0000

Thanks for this — I came here to scroll through comments and find out how to reheat!

By: Sara

Sara — Sun, 29 Dec 2019 13:59:00 +0000

I made this last night with two boxes of Jiffy mix, and it was totally delicious!

By: Michael Palombi

Michael Palombi — Sat, 21 Dec 2019 23:28:28 +0000

Please only use 1/2 teaspoon of chipotle at most! It’s the only thing I could taste…

By: Kelly - Team Budget Bytes

Kelly - Team Budget Bytes — Fri, 20 Dec 2019 18:10:02 +0000

That’s awesome to hear Jess. Thank you for sharing this is helpful!

By: Jess

Jess — Fri, 20 Dec 2019 14:18:02 +0000

Hi Ashton and Beth, I used 2 boxes of jiffy corn bread mix and 2 cans of cream corn to make a corn souffle topping. Came out great!