Jalapeno Cheddar Cornbread

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
20 min
Cook:
35 min

Yield:
12 large pieces
Level:
Easy

Ingredients
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar, grated, divided
  • 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
  • 3 tablespoons seeded and minced fresh jalapeno peppers
Directions
Watch how to make this recipe

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.


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4.4 204
Love this recipe...only thing I did differently was roasting the jalapeños before mincing and adding to the batter. item not reviewed by moderator and published
Very Very Good! read the reviews and did somr tweaking. 1:1 ratio for corn meal and flour.used three large pepers. will still use more net time. and to adjust the sweetness up some how i like it, I used some agave nectar.... great choice! soo good. O yea and I used a mix of cheese on top item not reviewed by moderator and published
This cornbread is awesome! It is delicious, moist, flavorful, and not too spicy at all. As a matter of fact, I will add a couple more jalapenos next time. I really enjoyed the softness, as well as the thickness of this cornbread. The cheese made it decadent! YUM! item not reviewed by moderator and published
Perfect! I used jarred jalapeños and it was the best cornbread ever. I never doubt a Barefoot Contessa recipe. item not reviewed by moderator and published
Bland? Tasteless? Dry? I don't know how it's turning out that way for many of you because I've made this dish a number of times and it is a hit at every BBQ I take it to (there are never leftovers). It's definitely not super sweet cornbread or traditional southern cornbread (which has much more cornmeal than flour), but it always turns out moist and yummy. I did make some simple changes to mine. First, I used self-rising flour and of course eliminated the baking powder and salt. I also lessened the amount of sugar because I'm not crazy about super sweet cornbread with BBQ. I swapped milk for almond milk (which really didn't change a thing as far as I could tell, but ensure nobody eating has nut allergies!) and used at least 1/4 a cup of pickled jalapenos--maybe more actually. I would recommend tinkering with the recipe a bit if you're having trouble, but I promise it's delicious! item not reviewed by moderator and published
I have made this recipe multiple times, and every time it's better than the last! It's not a "traditional" cornbread, so if that's what you are looking for (sweet, dense, with lots of cornmeal flavor) you should try another recipe because this one will let you down in that sense. I did not find this cornbread bland or lacking flavor like some people pointed out, but it does have a very delicate flavor. I think that was the intentional design of the recipe, so the bread won't compete with whatever chili or stew you are serving as the star of the meal. I never found it to be dry or buscuit like either, and for those that have, I recommend giving it another shot, but mix as little as possible, allow it to rest for the FULL 20 minutes like Ina instructs, and go with the low end of the baking time first, as you can always bake more! Truely one of my favorite Ina recipes! item not reviewed by moderator and published
I agree with many of the comments thus far - its a little bland & biscuit like. Which is to say its fabulous with a thick soup or chili (which is why I gave it a 4) but in the end when it has a more focus on it like bringing to a cookout or serving with BBQ I was left wanting a more traditional southern corny/moist consistency, possibly a little more sweetness (even though I don't care for real sugary styles of cornbread). I'm going to try this again with maybe some actual corn and a little avocado honey as well as a tad less plain flour and see if that bumps it up a notch because I do still like the base. item not reviewed by moderator and published
I wasn't overly thrilled with this. It wasn't bad, but plain old cornbread would have been better. I used extra sharp cheddar, but didn't taste the cheese. It was too rich. I I followed the recipe as written. item not reviewed by moderator and published
I've made this recipe over and over again and don't know what the negative comments are all about. The only thing I did differently was that I used 2 cups of buttermilk. I think this is a delicious recipe and recommend it often. And yes, I use the 2 full sticks of butter in it. Thanks once again Ina for another incredible recipe. I just made 2 batches to take to work tomorrow for our chili day and I'm sure I'll have people asking for the recipe. item not reviewed by moderator and published
I agree with most posters that this is somewhat bland. The texture is fantastic (moist/crumbly) and it works well if you eat it with chili poured on top. However, I would prefer to eat it separately and it definitely needs to be sweeter, IMO. I had increased the sugar to 1/3 cup and it still wasn't sweet enough. I'm thinking about adding honey to it and I'll bump up the amount of jalapeno also. I'm not giving up on it. item not reviewed by moderator and published
love item not reviewed by moderator and published
I haven't read all of the comments, so perhaps someone has already pointed this out. But the written recipe (at least as viewed on the Food Network iPad App) omits the 1/2 pound of butter Ina uses in the video. Perhaps that explains other reviewers' complaints of dryness and lack of flavor? I've made this and really enjoyed it--but I used the two sticks of melted butter like Ina does in the video. I love Ina's recipes! Always simple, classic, traditional, and chic. item not reviewed by moderator and published
The rating is for the combining of the corn bread batter with cheese and peppers...both ingredients...per our taste buds. Tried the recipe as-written. Not successful. Tried a second time but layered the cheese and peppers with the corn bread batter. Similar to making lasagna, I spooned 1/2 of batter into 8x8 pan...then placed roasted/seeded peppers on top...then pored remaining batter. Final step...put on all grated cheese. Baked according to recipe. This style was a hit! Anyone know why??? Annie, Fremont, CA item not reviewed by moderator and published
I've attempted this three times. The last time I had to throw it out right before dinner. I follow the recipe exactly and use very good cheese, but every time it's a disappointment. Unremarkable and somewhat tasteless. I love Ina, have all of her books, and have had incredible success with most of her recipes, but this is not a winner. item not reviewed by moderator and published
This was delicious! I added some canned corn to it and my family loved it. Made it a few times now. item not reviewed by moderator and published
This recipe was moist but was fairly bland. If I made it again I would definitely spice it up. Possibly it is a regional preference, but we in the southwest expect much more kick in our jalapeno cornbread. item not reviewed by moderator and published
This was the best cornbread/jalapeno recipe. My husband flipped over it. It was very moist and tasty. item not reviewed by moderator and published
This cornbread was certainly moist, but lacking some flavor. I like my cornbread on the sweet side because I usually serve with spicy chili, so instead of the 1/4 cup sugar it called for, I increased it to 1/3. It probably would have benefited from a half cup. Overall, it was good, not great. item not reviewed by moderator and published
Normally I go with a sweet cornbread, but wanted to try a more savory version with a mexican flavored chili. This recipe was way too salty! And I only added 1.5 teaspoon of kosher salt. I think I will stick to a cornbread recipe that is sweeter. item not reviewed by moderator and published
I don't know but I think this cornbread is perfect. I wish my jalepenos were spicier but its still awesome. I tweaked the recipe a bit and I think it turned out great. I halved the recipe since its just my husband and I eating. This gives us like 3 portions, enough for our leftover chili. I used 1 cup cake flour and 1/2 AP flour. I added like 1/2 c of chopped jalepenos and replaced milk with buttermilk plus omitted the reg amount of sugar of 1/4 c. It's takes me about an 1 hr 5-10 mins to cook through. Worth the wait!! Ps. It's more cake-like then normal gritty textured cornbread but oh so good! item not reviewed by moderator and published
This is my go to cornbread recipe, not because it's the most authentic cornbread recipe, but because it has so many tasty things inside and it's very simple to make gluten-free with all purpose GF flour. I add a can of corn to the batter and extra cheese everywhere, of course. The jalapeños are never spicy, so I always add extra in addition to jalapeõs on top. It comes out moist and perfect for dipping in my husbands Three Alarm Three Bean Turkey Chili. item not reviewed by moderator and published
This recipe was delicious. However for my liking I doubled the amount of jalapeño. Otherwise perfect. item not reviewed by moderator and published
Made this for a Superbowl potluck and it was hit. Only things I changed was using red Fresno peppers instead of jalapenos -better color contrast with the scallions- and I set it under the broiler -set to high- once it was done to give the cheese on top a more 'finished' appearance. item not reviewed by moderator and published
My hubby has never been a fan of cornbread but jumps for joy when ever I make Ina's cornbread. The other night it was cold out so I made a pot of navy bean soup and a batch of this cornbread minus the peppers, there isn't much left. The cornbread stands up to chilli, soups and doesn't crumble like so many cornbreads do. Thanks for the recipe, it's our families favorite :- item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Very good! I've been looking for a corbread recipe that my huband will eat... this is it! Thank you Ina item not reviewed by moderator and published
I make this and love it, but I cut the ingredients in half, use buttermilk in place of regular milk. I do not however half the cheese, infact I might use two whole bags sometimes if I am having a cheese loving day, and I also throw in a cup of creamed corn. delish! item not reviewed by moderator and published
This is the first recipe from Ina that didn't work for my family and I. As other reviewers stated it was more cake like. It wasn't bad, but not what I expected or wanted for cornbread to go with my chili. I don't think it should even be called cornbread, maybe a corncake. I prefer a more traditional cornbread. The cornbreads I've made in the past were not too dry so I will stick with those. item not reviewed by moderator and published
I've made this several times--served along with Emeril's turkey chili--and everyone always loves it. I would describe the cornbread as denser and less corn-y than other cornbreads, yet moist and flavorful. The scallions and jalapenos add flavor, and the cheese on top forms a nice crust. I've made it repeatedly, and it consistently turns out wonderful. I will be making this again. item not reviewed by moderator and published
Ok but I wouldn't call it "Cornbread"- the corn flavor is lost...instead very floury, texture like cake. Will not be making again. item not reviewed by moderator and published
Delicious!!!!! I halved all the ingredients except for the jalapenos (used full amount to make a 9x9 dish. I also used buttermilk instead of regular milk, and I only had white cornmeal. The final product was still not as spicy as I thougt it would be, but the flavor and texture were awesome. Next time I wadd cayenne pepper for more kick. This will be my new go to recipe for cornbread, even without the cheese and peppers. Moist, Quick,and Easy! item not reviewed by moderator and published
Ina Garten really hit the mark with this recipe! It was a huge hit at my Mexican themed party. I did use Buttermilk and added a bit more more Jalapenos but other that than I stuck to the recipe. The flavor is amazing and it was all gone by the end of our meal. It is not anything like traditional corn bread but it's a great alternative, you get the flavor of corn bread just not the texture. I've seen this on some of the other reviews and it's worth repeating, do not over mix - I did my test run in my Kitchen Aid stand mixer and it turned out a little tough, so for the one I made to serve I hand stirred everything, it made a big difference, I suspect it developed too much gluten which made test run version tough. item not reviewed by moderator and published
I really liked the texture but something is missing and I can't put my finger on it. I added more sugar for my second attempt and that wasn't it. I will need to work on it. Maybe more cheese and jalapeño? not sure. The base of the recipe is perfect. item not reviewed by moderator and published
This bread is absolutely delicious and I love the taste of it. It is moist which most cornbreads are not. I definitely tried it the way Ina made it this first time but because of the amount of butter and cheese in it I will use less of both the next time. However, I did find one piece of it did go a long way and it was very filling. I love the bite the jalopeno pepper put in it - just enough to give a little heat in the mouth but no burning. The scallions also went well with the cheese and jalopeno peppers. I am hoping I can freeze the remaining pieces we did not eat and either have them at room temp the next time or heat them in the microwave for a minute. item not reviewed by moderator and published
I baked this exact recipe in a 12" Dutch Oven. Since you are starting with a cold Dutch oven with hot coals and are always adding coals, the baking time was about double. Also, you have to bake it a little longer so you can flip your Dutch Oven to get it out without having it fall apart. It may not be really pretty when it is all said and done, but the taste was delicious. No one complained around the campfire. item not reviewed by moderator and published
Yum! I used more cheese than it called for and chopped up some pickled jalapenos instead of fresh ones. I don't like crumbly cornbread, so this moister version was really good. Will make again. item not reviewed by moderator and published
Love it! Great variation from the traditional. More bread "like", also more moist. Will make it again. Will add more extra sharp cheddar. item not reviewed by moderator and published
I made this recipe for Easter and everyone raved about it! It was a perfect with gazed baked ham. I loved the texture being more bread like. The cornmeal did not overpower the cheese and jalapeno, yet still provided the corn flavor. Thank you Ina. I never miss your shows.. item not reviewed by moderator and published
I would agree that this recipe doesn't taste like the normal cornbread you're used to, but it is wonderful! It is so light and fluffy. I made this for my family and we gobbled it up. Can't wait to eat it again! item not reviewed by moderator and published
Mine came out looking just like the picture, so I think I did everything right. Though it tasted fine, it just didn't have the cornbread texture I wanted. If I try this recipe again, I will adjust the ratio of flour and cornmeal. I suspected by the photo and my final product that this would be the problem and it was. I typically love Ina's recipes. But this one did not have the textural quality of cornbread that makes it good for chili or other traditional pairings. item not reviewed by moderator and published
Great, forgiving recipe: I only had 1 & 1/3 stick of butter, so I used that. And buttermilk not regular. Pam'd the casserole. Left out the sugar by accident, no problem. I popped fresh jalapenos in the oven while pre-heating and mixing the other ingredients to roast them a bit. And I added half a small can of Mexicorn and half a small can of Chipotles in Adobo, chopped. Cooked at 350 for quite a long time - I like CRISPY EDGES - YUM! It came out great. Thank you, Contessa!!! item not reviewed by moderator and published
The best cornbread I have ever had. The cornbread texture is perfect, you can make it without the jalepenos if desired. item not reviewed by moderator and published
3 stars for the original.... 4 stars or maybe even almost 5 when I used chipotle peppers in adobo sauce instead of the jalapeno, plus about 2 teaspoons of Tabasco sauce. MMMM MMM! item not reviewed by moderator and published
This was a fairly moist cornbread. I agree w/the other poster re the sharp cheddar not really coming through, but I've seen that before. And I removed all seeds and white from the jalapeno, so they were not very hot at all. If I were to make this again, I might increase the corn meal to flour ratio, as I thought the 3 flour to 1 cornmeal left it a little bit "bready". Plus, I didn't have 'medium grind' corn meal available - only one kind on the shelf. item not reviewed by moderator and published
I agree this is more like a quick bread than a cornbread, but it is still delicious. I have made this recipe several times and it is always a delicious. item not reviewed by moderator and published
Tasted good but didn't really taste anything like cornbread in my opinion. It also didn't taste very much like jalapenos. It's a tasty bread but not a very good stand alone cornbread recipe. item not reviewed by moderator and published
Followed the recipe exactly, cooking 33 minutes and tooth pick clean. I would have preferred the cornbread to be more moist. Could hardly taste the sharp cheddar inside. Next time, I'll put some creamed corn inside and more cheddar. Didn't put as much jalapenos because I was making for various taste buds, although I love the heat. item not reviewed by moderator and published
The only reason I didn't give these a 5 was because I didn't have that "Oh my Gosh!" reaction that I'm used to with Ina's recipes. I'm also not a big bread eater. However, they went over well at the potluck I took them to and they seemed even better the next day when I heated a few leftovers in the microwave. Like some other folks, I made individuals using a muffin pan and they came out fine. Good recipe if you want to get away from boring ol' cornbread! item not reviewed by moderator and published
These are wonderful! Easy to make, even easier to devour. Goes great with chili. Will definitely make these again and again. item not reviewed by moderator and published
Wow, these are fabulous. I did not have whole milk and had to use skim and they still tasted wonderful. I used mini muffin tins and a Calphalon "bar cookie" pan and made about 30 minis and 12 "bars" in all. These are going to be a great addition to our chili dinner. If you do use the smaller pans as I did, make sure to adjust your cooking time so that you don't burn them. Every recipe that I have made from Ina has been a hit. Thank you Ina!! I also made the buttermilk cornbread recipe from Paula Deen so that everyone would have a choice. The buttermilk cornbread minis did not rise as well as Ina's, so they did not look as nice, but were still tasty. If you want something special go for Ina's recipe and make Paula's if you have a more traditional box type cornbread in mind. item not reviewed by moderator and published
This recipe was excellent!! I have made it many times & everyone loves it!! I always serve it with Ina's Mexican chicken soup!(another great recipe! Penny, Ct. item not reviewed by moderator and published
I took this to a family dinner, everyone LOVED IT! Not much leftover, my brother-in law insisted on taking it home. Great recipe! Going to make some more real soon. item not reviewed by moderator and published
All of my friends said it was a great cornbread that I should make again. But, they didn't realize it was "jalapeno" cornbread. Admittedly, my jalapenos weren't that spicy. Those that don't like spice were really happy about that. Those that like spice suggested I use serranos or Habaneros next time! item not reviewed by moderator and published
OK, I'm a Texan who doesn't think sugar has any business being near cornbread--BUT this cornbread is amazing. I did cut back on the amount of sugar (by half), but it was an amazing foil for the chicken & vegetable stew I made to serve over it. Thanks Ina! item not reviewed by moderator and published
Dense but light cornbread, how is that possible? Almost a dessert! I did add fresh corn from 3 ears, sauteed in a bit of butter and used a white English cheddar. Great Ina recipe. item not reviewed by moderator and published
This is the recipe to bring when you are asked to bring a recipe. I give this to people at showers, parties, any event and it is a regular request for family dinners. I leave out the jalapenos for my 3 year old, or only put them on 1/2. This is my "most-used" recipe from the food network. item not reviewed by moderator and published
This recipe was so easy to make and was incredibly delicious! Moist and packed with flavor! It was a big hit at our 4th of July party! Thank you, Ina!!! :) item not reviewed by moderator and published
this is an easy & super delicious side! i could barely keep enough on hand for our guests the last time i made it! best served warm, but always very good. i add more japs than she recommends, but we like things a little spicy around here. i also add more cheese, we love cheese. i'm excited to be making it this weekend for our cookout as i know it's gonna be a big hit! item not reviewed by moderator and published
Not only did the house smell fantastic while it was baking, the cornbread was moist and flavorful. I can't wait to try a few variations! item not reviewed by moderator and published
This is the best cornbread I have ever eaten. I cut the recipe in half for four and used an 8x8 pan. I passed this recipe on to everyone in my family. item not reviewed by moderator and published
Delicious, goes very well with the Mexican Chicken Soup. item not reviewed by moderator and published
This was really awful. I usually have great luck with Ina's recipe, but this was a bomb. It was very dry and you could not taste the cheese or jalapeno flavors. Definitely will not do again. item not reviewed by moderator and published
Loved it! I also added diced green onions to it! item not reviewed by moderator and published
Good cornbread, but true cornbread IMO has more cornmeal in it; I use half flour and half cornmeal. In fact, some cornbread purists do not add flour in their cornbread. I prefer sugarless cornbread, too. That said, this recipe could be 2 cups flour and 2 cups cornmeal with great results. Some folks use white cornmeal, but I prefer yellow cornmeal. Stoneground is better, too, it's more course and makes for a better cornbread texture. Cornbread should always, always be baked in a well-seasoned cast iron skillet. If you are really into cornbread and the many ways to use cornmeal, check out "Cornbread Gospels" by Crescent Dragonwagon... awesome cookbook and a fun read. I think I'll try caitland's idea (below) and add crushed red pepper flakes next time. Ina's Cheddar-Dill Cornbread is this same basic recipe with chopped fresh dill instead of onion and jalapeno pepper. It's good, too. item not reviewed by moderator and published
I could only give this two stars, as much as I wanted to like it. It's a lot of work without the bang for your buck. Even with the jalapenos, it was still bland, and it took an extra 25 minutes to cook, so it wasn't ready with the rest of my Mexican meal. Probably needs cream corn in it, but I don't think I will make it again. I usually love Ina's recipes, but I'd pass on this one. item not reviewed by moderator and published
A really dee-lish treat! This is our new House Standard. If you're short on supplies & have a small box of cornmeal mix handy, eliminate first five ingredients and go forth with the recipe - almost just as yummy. Will test cutting 1/2 of the melted butter and upping jalapeno next time. Enjoy! item not reviewed by moderator and published
This turned out great - very moist, rich, cheesy and delicious, with a little zing from the jalapenos. I thought that two sticks of butter sounded excessive with all that cheese, so I only used one. Other than that, I followed the recipe exactly. It's a keeper! item not reviewed by moderator and published
I think this is the best cornbread I have ever had. It is very moist and the jalapenos add great flavor and are not too spicy. A great accomponiment to chili. I love this recipe so much that I have made it like six times and everyone loves it. item not reviewed by moderator and published
very good and moist....I would probably add a can of corn next time and more jalepeno's for some actual spice (i discarded the seeds). item not reviewed by moderator and published
dense, cheesy, and delicious! i added a good dose of crushed red pepper flakes and it went great with ina's gazpacho on a warm day. item not reviewed by moderator and published
i think its a great recipe plus i like Ina and her programs so much item not reviewed by moderator and published
this is some good stuff. recommended!!!! item not reviewed by moderator and published
This is a great cornbread! The first time I made it, I followed the directions exactly. When I made it a second time, I did a ratio of 2:2 for cornmeal and flour, left out the sugar, added extra jalapeno and stirred all of the cheese into the batter. It did take about 8-10 min longer to cook but was very yummy. item not reviewed by moderator and published
Very simple to make this delicious corn bread. It goes with any type of stews, soups, chili or just as a snack. Mahalo Ina! item not reviewed by moderator and published
i make this recipe all the time and everyone always loves it! great with chili. item not reviewed by moderator and published
This is delicious! I first time I made it I used the exact same ingredients. The second time I only used one stick of butter and did not notice any difference and eliminated alot of fat. item not reviewed by moderator and published
This recipe was DELICIOUS! It is different than typical cornbread, but everyone loved it in our home! item not reviewed by moderator and published
Excellent recipe - tasty and moist - I get repeated requests to make it. I didn't have cheddar cheese the first time I made it, so substituted Kraft "Mexican style 4-cheese blend" - worked out great. Good with or without the onions. item not reviewed by moderator and published
I followed this recipe to a "T" and it turned out perfect. Mine took the full 35 minutes to bake. I can't explain how much of this my husband ate. I didn't tell him how much butter was in the recipe though.....shhhhh! Maybe that's why it was so good. The only change I'll make next time is to add maybe twice as much jalapeno. I didn't get any heat from 3 Tbps the recipe called for. item not reviewed by moderator and published
I was very surprised by such a wide range of reviews re: this recipe. I needed a corn bread for dinner and decided to try this one. The ratio, as described by others, of 1:1 is what I went with and I feel that was a mistake. By adding additional cornmeal and not increasing the liquid, as well as, letting the cornbread mixture sit 20 mins before baking, caused my cornbread to be drier than I would have liked. Next time I will follow the recipe exactly and see what happens. Some reviewers were so caught up in the "cornbread" title and the ratio to "proper" cornbread that I feel they didn't really give this recipe a chance. item not reviewed by moderator and published
Great recipe and I've received rave reviews from friends... very moist. Great flavor.. definitely a keeper! item not reviewed by moderator and published
Excellent, moist and just the right heat from the jalapenos. I didn't change a thing. Definitely a keeper! item not reviewed by moderator and published
I tried this recipe and it was like bricks. It didnt even taste good. I was embaressed I made this for thanksgiving with both sets of parents. I wouldnt recommend this recipe. item not reviewed by moderator and published
Very good cornbread!! I didn't have enough butter so I substituted half of it with canola oil so a cup total and it worked perfectly. Nice and fluffy and we added some bacon for some extra flavor and it turned out great. item not reviewed by moderator and published
I did this as mini muffins. I didn't have enough all purpose flour so I did 50/50 flour and corn bread. I raised the oven temp to 400 and baked for about 15 min. I usually prefer sweet vs savory corn bread but this recipe came out so great! It's a perfect side dish for Thanksgiving. item not reviewed by moderator and published
Not the traditional southern sweet cornbread, but a delicious savory cornbread. Turned out fluffy and had a nice cheddar flavor. Adjust spice with more jalepeno if needed. Pairs really well with her mexican chicken soup. Worth trying if you want something a little different. I read other reviews suggesting to change cornmeal/flour ratio, but i found recipe measurements to be perfect.Not too dense like some cornbreads. item not reviewed by moderator and published
Great recipe! I made the following changes based on other reviews and personal tast...used half flour and half cornmeal, added a handfull of frozen corn, used a chili in adobo instead of jalapeno (it adds a smoky taste as well as pretty little red flakes in the bread) and reduced the sugar by half. It was great :) item not reviewed by moderator and published
Not sure what this should be called, but "cornbread", in my opinion, should not even grace the title...too much flour, not enough cornmeal for me... item not reviewed by moderator and published
You'd have to be on some serious drugs to actually call this "cornbread." C'mon look at the cornmeal to flour ratio - completely backwards. Made it last night - FOLLOWED IT TO A "T" - and was very disappointed. Doubt I'll make it again, but if by chance I do, I'm using 2.5 cups of cornmeal and 1.5 cups of flour, adding more jalapeno (since the taste wasn't even there), and doubling the amount of cheese. Check out The Neely's honey cornbread muffin recipe - that's your best bet. item not reviewed by moderator and published
This is the best cornbread ever! It goes great with black bean soup! It's a keeper! I love making, serving, and eating this cornbread! item not reviewed by moderator and published
This is an interesting recipe but I would not call it cornbread. If you want a more traditional cornbread, flip the ratio of flour to cornmeal; one cup flour and four cups medium grind yellow cornmeal. Also, cut back on the sugar. Lastly, if you have a cast iron skillet, bake it in the oven at 425. item not reviewed by moderator and published
A on the cornbread....Well, I am from Georgia and my husband is from the North...Or taste down here is very different. But my husband and my self often butt heads on what is delicious. I will never give up my southern dishes, which I have been raised on. He on the other hand after ten years of marriage will not accept some of the dishes that we down here in the south adore...Cornbread is one of the dishes he has converted to but will not eat it in the manner that a true southerner will. We have a habit of mixing our food up and eating it together to blend all the taste into something unique. He on the other hand wants his food totally seperate...You may never like our food, no matter how long you try it. item not reviewed by moderator and published
My husband loooooooves this recipe. I have made it several times, but I tweaked mine a little bit. I use more jalapenos and use whole ones to garnish the top. I also use extra cheese on the top as well. DELISH! item not reviewed by moderator and published
I always wanted to tast cormbread and making this recipe didn't win me over item not reviewed by moderator and published
The original recipe doesn't quite have the cornbread taste that I'm accustomed to. I tweaked the recipe a bit, making the AP flour and cornmeal ration 1:1. Also, I used buttermilk, rather than regular milk. The bread turned out moist and well, with more of that cornmeal taste and texture that I was looking for. item not reviewed by moderator and published
This bread was delicious but didn't have that cornbread taste I was looking for. I would put a bit more jalepeno next time as well. item not reviewed by moderator and published
I have made this several times and usually have no leftovers - even when I make two pans - that is saying something... I work with a bunch of guys on a construction site in South Texas and trust me they swarm over it like locust! Be careful when making to listen to what she says in her instructions about not overbeating. It comes out nice and tall when you take it easy on the mixing - hand mix I think is best - less mess and let's face it - it is an easy batter to bring to a mix! Enjoy! item not reviewed by moderator and published
I followed the recipe to a T and was by what little zing it actually had. The texture was perfect, however, it did not totally scream jalapeno. I am going to try to make this again, and probably increase the amount of jalapeno in the recipe two-fold, and probably experiment with the flour to cornmeal proportions. I felt that there was not enough corn in the cornbread. Despite the lack of flavor, I must say the overall texture and consistency was fabulous. item not reviewed by moderator and published
Like every recipe of Ina's I have tried and served to my guests, this one always leaves my guests clamoring for more! Each time I serve this, I have to have copies of the recipe on hand, because everyone wants a copy of it. As a southerner, I have had many different types of cornbread, but this one, with its combination of cheese, jalapenos, green onions, and-of course-the butter and cream-makes this the richest, and most moist I have ever had. I add some whole corn kernels to mine, and much to my chagrin, there is never any left over. item not reviewed by moderator and published
This is a great variation on traditional cornbread that we in the south put on the dinner table frequently, sometimes several times a week. I had my doubts about Ina and something so traditionally Southern, she being that "girl from Brooklyn". This is great but makes a LOT of bread. Will try and half the recipe next, as the pieces are HUGE! With seeds removed, two large peppers was fine in this. item not reviewed by moderator and published
when viewed on my iPhone I saw & included the 2 sticks of butter and still found it a bit dry - its great with soups or chili but with anything else it comes up a little dry and biscuit like. item not reviewed by moderator and published
huh, I'm tempted to try that, maybe its because the favor is concentrated so its a nice compliment instead of getting lost? item not reviewed by moderator and published
I don't know if its so much regional - I'm in SoFL and I definitely wanted more kick too! I kept wondering if I missed adding them at all when I was done because I could barely taste it or the cheese. I'm going to try it with buttermilk and at least half as much jalapeño next time item not reviewed by moderator and published
I felt something was missing also - several people noted they made it with buttermilk so I'm going to try that next time along with honey instead of sugar and putting a little more cheese on top. item not reviewed by moderator and published

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