Jalapeno Cornbread

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This is by far the best cornbread recipe I've found. I'm from the south, and I know if cornbread is good or not. It's easy to make and very light and tasty. Mine was not dry as stated in another comment. I make it about once a week and serve it with chili or with various kinds of beans or peas. It's also awesome with soups and stews.

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Tasty, easy and everyone loved it! Made it for the Canadian Thanksgiving earlier this month and have just made it for the 3rd time in the event we lose power up with Hurricane Sandy. Have lots of frozen chili (Guy's recipe < with HEAT > and nothing's better than cornbread with hot chili (other than a cold Bud Light!

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Dry dry dry. When someone looks for a -jalapeno- recipe they want it to be hot, with a punch and lots of flavor. It was not good. I should have known better when I saw that the recipe was written the way it was-very sloppy not like the other recipes that have an ingredient part and then the instructions.

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Very easy recipe with great results. I think the buttermilk is the secret to this cornbread. Came out PERFECT! Moist, fluffy, raised up real nice, and no burnt edges. Next time I will try it with a little grated cheddar mixed in. I highly recommend this recipe for the beginner or seasoned chef.