Jalapeno Cheddar Cornbread

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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.

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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.

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Love it! Great variation from the traditional. More bread "like", also more moist. Will make it again. Will add more extra sharp cheddar.

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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..

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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!

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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.

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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!!!

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The best cornbread I have ever had. The cornbread texture is perfect, you can make it without the jalepenos if desired.

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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!

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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.