Jalapeno Cheddar Cornbread

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I finally tried this recipe and can't praise it enough. It is THE best cornbread my husband and I have ever eaten - moist and loads of flavor. I only made 1/3 of the recipe in a 7 x 5.5" pan and it made 4 huge pieces. I also served it with Ina's Mexican chicken soup and it was a great combination.

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I added a bit more jalapeno than the recipe and it was perfect!

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Honest recipe, but better with more jalapenos to taste them. Half recipe perfect in 8x8" pan. Used a cup of chives instead of jalapenos and omitted scallions and it's even better ...

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This was very good but as its been noted, this is not exactly cornbread. I used Buttermilk in place of milk and next time will do a 50/50 of cornmeal and flour and see how that works out as there was not a lot of cornbread flavor. The is very moist and very good (had vague properties of a souffle but if your looking for true cornbread, this is not it. Otherwise it is very good as a bread serving.

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The cornbread was very moist and cakey but it lacked the corn flavor. I adjusted the cornmeal and flour ratio by increasing the cornmeal to 1.5 cups. However, it still lacked the corn flavor. The recipe called for milk but I decided to use buttermilk instead. Next time, I will increase the cornmeal to 2 cups and toast it in the oven for a few minutes. I would also add more sugar to balance the savory and sweetness flavors. A little meat like bacon, ham or hot dog wouldn't be bad either. I would also let the batter sit longer to hydrate the cornmeal and top the cornbread with more cheese. Overall, the recipe was good but with some adjustment it could be better.

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I made a few adjustments... 1 cup flour, 1 cup corn meal, 2 eggs and halved everything else. I also added a handful of corn and quite a bit of chopped jalapenos. I served this with black bean soup and it made for a wonderful meal! YUM!!

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I halved the recipe, put it in muffin tins as was suggested before, and it worked out GREAT! I'm passing it on to friends! Amazingly moist & light!

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Evil in a GOOD way! I made this for the 1st time for a get-together with my friends. Though normally I cook vegan for myself at home, I got a hankering for comfort food. To decrease the animal products and processed sugar just a BIT, I substituted rice milk for regular milk, agave nectar for the sugar and replaced 1/2 the butter with sunflower oil. And its STILL evil goodness. Everyone loved it. Perfect with a yummy vegetable soup.

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I was risky enough to make this for the first time for company, and wow, what a hit! Cornbread seems to be so dry, but this was super moist, even after refrigerating it and nuking it for a few seconds. Also seems to hold up well. No modifications needed, and it's great to accompany salads, too. I'm hooked!

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I halved the recipe and it fit perfectly into a standard 12-count muffin tin. I would definitely make this again!