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Jalapeno Cheddar Cornbread Recipe

Jalapeno Cheddar Cornbread

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

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Average Rating:

Total Reviews: 189

Showing 121-130 of 189

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  • on April 13, 2009

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    I have tried a variety of different recipes from Ina and this is by far in my opinion the worst recipe. I had to cook it about 20 minutes longer then recommended and in turn the cornbread was so dry. I didnt like the flavor, it had a very mealy taste and I could hardy taste the cheddar or the jalapeno. Ina I love your cooking and your recipes so much but I am not a fan of your cornbread.

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  • on March 24, 2009

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    But I would say it lacks the Corn flavor. Maybe I should try to up the corn and flour ratio.

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  • on March 12, 2009

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    I made Ina's jalapeno cheddar corn bread to go with her Mexican chicken soup. They were soooo yummy! They were so moist and had a lot of flavors. I did exactly what she said, though. Used extra sharp aged white cheddar from Vermont which is where some people might be lacking the flavor??? Both my husband and I loved it so much that this is a keeper recipe! I do understand that for those who love the texture and flavor of the corn, this is maybe more like a cake.

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  • on March 02, 2009

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    If you want a break from your everyday cornbread recipe, this would be a good choice. It goes great with any southwest or spicier dish. I was very surprised at the moistness of it, and none of the flavors are overwhelming. They complement each other very well. It does fill up an entire cake pan, so make sure you have enough people around to eat it all!

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  • on March 02, 2009

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    I love cornbread, but have never been able to find a moist recipe. This one does the trick! I am not a "jalapeno" lover, therefore I did not include this item. However, I loved the taste of the cornbread with the cheddar cheese. This is my new found cornbread recipe. Never a disappointment when using Ina's recipes.

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  • on February 27, 2009

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    I love Ina and her wonderful recipes but this one wasn't so great. I agree with the others that said it doesn't have much flavor. I'd be willing to try it again though with more jalapenos and perhaps more corn meal.

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  • on February 21, 2009

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    Another Ina winner...

    I changed the ratio of flour to cornmeal, two cups of each. I also used buttermilk as many of the reviewers suggested, and two-year old white cheddar. Don't stint on the peppers; I didn't have as many as I needed, so this last time it wasn't quite as tangy, and next time I might add a few dashes of Tabasco to give it a little added kick and a bit more saltiness.

    The texture is phenomenal; the cheddar and scallions give lovely color, variety, and mouth feel.

    This is not for the calorie-counters, that's for sure....but I'll make it again and again!

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  • on February 09, 2009

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    I made this to go along with the Dry Rubbed Flank Steak (an awesome recipe also from this site - after reading the reviews I opted to up the cornmeal (I did half flour /half cornmeal and I used buttermilk instead of regular milk. What a hit - very moist and really tasty on its own (it's pretty darn good with butter, too! I I made a half recipe (used two large eggs and it made plenty for my family of four. I will do this one again soon!

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  • on February 02, 2009

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    This was a huge hit at my dinner part last week. I will admit, I tasted it nice and warm out of the oven and it's best to serve it that way. While room temperature is fine, warm is delicious. I had to cook it longer than stated, but it has such a unique flavor!

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  • on February 01, 2009

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    I watched Ina's show with "Scott's Short Ribs" and she said she uses this recipe as her cornbread base and then makes variations.
    On the show she grated 8 oz extra-sharp cheddar, using 2 cups in the batter and the remaining spread on top before cooking.
    Use 1 cup chopped, fresh dill instead of the scallions & jalapenos
    This was flavorful with a subtle dill taste. A nice compliment to the ribs.

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