Jalapeno Cheddar Cornbread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I hate the dry corn bread you so often find in the south. This cornbread is the best I have ever had!!! I made half the recipe and still put the whole pepper and all the sugar in it. The little sweetness with our very spicy chili was amazing! My mom and dad and my husband all raved about it!! This recipe is a keeper!! Thanks Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When I read through this recipe and saw it used 3 cups of flour and only 1 cup of cornmeal it concerned me, I was worried this would be more like cake than cornbread. Unfortunately I was right :( Very dissapointed (sorry Ina I gave the whole batch away.

I absolutely LOVE cornbread, and I HATE giving poor reviews but I would suggest the Honey Cornbread recipe by the Neelys (sorry Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First I did not use jalapenos. I used dill and cheddar instead. I followed the recipe that I saw on TV this past weekend. Instead of jalapenos I used 1 cup of chopped dill. It was moist and delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As a southerner I am particular about cornbread. It is often dry or over loaded with other incredients that technically make it a casserole. This is moist and incredible. I use pepper jack cheese and extra sharp aged cheddar. It is a hit at church suppers and with teenagers as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first time making cornbread and it turned out delicious! My family looved it! the cornbread was moist and very flavorful with the scallions and jalapenos. the recipe did turn out a lot of cornbread and it is quite rich.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm a born and raised southerner, so even though I love Ina, I hesitated to try this particular recipe because I thought, "What does a Long Island lady know about cornbread?" But I always did think my old recipe was too grainy and crumbly, so I decided to give this flour-based version a try. It was absolutely scrumptious! I got some delicious, locally-milled yellow cornmeal (as Ina would say, 'good' cornmeal that gave the bread just enough texture and corn flavor without making it grainy. I used buttermilk instead of regular. I suggest investing in a block of 'good' aged cheddar - the sharper the better. I like this recipe so much better than the all-cornmeal, southern-style version I grew up on. Just don't tell my grandmother!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a smash hit at my mom's birthday dinner - served it with baby back ribs, baked beans and coleslaw. YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with other comments that this is the best cornbread I've ever had. I prefer a cake-like, moist cornbread (rather than dense, dry cornmeal-ish kind and this fits the bill exactly. The first time I made it I followed the recipe except I put a little less jalapeno in because I had small children that were going to eat it - both my 6yr old and 15 month old loved it. It was super moist even two days later when we (ok, I finally finished off. I just made it last night for the second time and tried leaving out the cheese, green onions and jalapeno to make it less savory and more sweet - I added about 1/4 cup sour cream to compensate for the lack of fat/moistness that the cheese would give it. It turned out great but I'll add just a bit more (1/2 cup sour cream next time and a little more sugar - was fantastic with butter and honey! This is a permanent addition to my "recipe box"...I'm addicted!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I do not cook much and did not know what other uses I would have for the cornmeal and baking powder. So I used two boxes of Jiffy corn muffin mix (regular. I also skipped the scallions. I used Buttermilk and 2 medium sized jalapenos. Remember to remove the seeds ? they are the heat. I mixed all my wet ingredients (melted butter, buttermilk, and eggs together. I mixed my dry ingredients (corn muffin mix, sugar, salt and cheese. You want to blend well to get out lumps before adding wet ingredients. I saute my minced jalapenos in the butter and mixed into the dry ingredients and then slowly stirred in the wet ingredients. I buttered a cast iron skillet and put down some waxed paper (my Mom does this with her cakes and butter that also. Then put just a little flour (shift over paper ? lightly covered and added the batter. Shake a little to even out. This came out great. My co-workers loved it ? my taste testers. Note: If you use the corn muffin mix you should follow the recipe for eggs and milk.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have spent the last year trying to find the "perfect" cornbread recipe. And this has got to be it. The bread is moist and yummy. I used fine ground cornmeal and omitted the jalapenos and chives and the cornbread came out like cake.
This recipe is a definite must for the serious cook.