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

Very good! I've been looking for a corbread recipe that my huband will eat... this is it! Thank you 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

I make this and love it, but I cut the ingredients in half, use buttermilk in place of regular milk. I do not however half the cheese, infact I might use two whole bags sometimes if I am having a cheese loving day, and I also throw in a cup of creamed corn. delish!

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 is the first recipe from Ina that didn't work for my family and I. As other reviewers stated it was more cake like. It wasn't bad, but not what I expected or wanted for cornbread to go with my chili. I don't think it should even be called cornbread, maybe a corncake. I prefer a more traditional cornbread. The cornbreads I've made in the past were not too dry so I will stick with those.

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've made this several times--served along with Emeril's turkey chili--and everyone always loves it. I would describe the cornbread as denser and less corn-y than other cornbreads, yet moist and flavorful. The scallions and jalapenos add flavor, and the cheese on top forms a nice crust. I've made it repeatedly, and it consistently turns out wonderful. I will be making this again.

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

Ok but I wouldn't call it "Cornbread"- the corn flavor is lost...instead very floury, texture like cake. Will not be making again.

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

Delicious!!!!! I halved all the ingredients except for the jalapenos (used full amount to make a 9x9 dish. I also used buttermilk instead of regular milk, and I only had white cornmeal. The final product was still not as spicy as I thougt it would be, but the flavor and texture were awesome. Next time I wadd cayenne pepper for more kick. This will be my new go to recipe for cornbread, even without the cheese and peppers. Moist, Quick,and Easy!

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

Ina Garten really hit the mark with this recipe! It was a huge hit at my Mexican themed party. I did use Buttermilk and added a bit more more Jalapenos but other that than I stuck to the recipe. The flavor is amazing and it was all gone by the end of our meal. It is not anything like traditional corn bread but it's a great alternative, you get the flavor of corn bread just not the texture. I've seen this on some of the other reviews and it's worth repeating, do not over mix - I did my test run in my Kitchen Aid stand mixer and it turned out a little tough, so for the one I made to serve I hand stirred everything, it made a big difference, I suspect it developed too much gluten which made test run version tough.

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 really liked the texture but something is missing and I can't put my finger on it. I added more sugar for my second attempt and that wasn't it. I will need to work on it. Maybe more cheese and jalapeño? not sure. The base of the recipe is perfect.

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 bread is absolutely delicious and I love the taste of it. It is moist which most cornbreads are not. I definitely tried it the way Ina made it this first time but because of the amount of butter and cheese in it I will use less of both the next time. However, I did find one piece of it did go a long way and it was very filling. I love the bite the jalopeno pepper put in it - just enough to give a little heat in the mouth but no burning. The scallions also went well with the cheese and jalopeno peppers. I am hoping I can freeze the remaining pieces we did not eat and either have them at room temp the next time or heat them in the microwave for a minute.

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 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.