Jalapeno Cheddar Cornbread

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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.

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

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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.

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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.

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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!

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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.

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

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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.

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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 :-

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Delicious!