Jalapeno Cheddar Cornbread

Show:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (189)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 189

Showing 1-10 of 189

Sort by:

Newest
  • on May 03, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 02, 2013

    Flag

    This was the best cornbread/jalapeno recipe. My husband flipped over it. It was very moist and tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 29, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 03, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 27, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 24, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 23, 2013

    Flag

    This recipe was delicious. However for my liking I doubled the amount of jalapeño. Otherwise perfect.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 09, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 28, 2012

    Flag

    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 :-

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 22, 2012

    Flag

    Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 19 Next »
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.