Jalapeno Cheddar Cornbread

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Yum! I used more cheese than it called for and chopped up some pickled jalapenos instead of fresh ones. I don't like crumbly cornbread, so this moister version was really good. Will make again.

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Love it! Great variation from the traditional. More bread "like", also more moist. Will make it again. Will add more extra sharp cheddar.

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I made this recipe for Easter and everyone raved about it! It was a perfect with gazed baked ham. I loved the texture being more bread like. The cornmeal did not overpower the cheese and jalapeno, yet still provided the corn flavor. Thank you Ina. I never miss your shows..

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I would agree that this recipe doesn't taste like the normal cornbread you're used to, but it is wonderful! It is so light and fluffy. I made this for my family and we gobbled it up. Can't wait to eat it again!

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Mine came out looking just like the picture, so I think I did everything right. Though it tasted fine, it just didn't have the cornbread texture I wanted. If I try this recipe again, I will adjust the ratio of flour and cornmeal. I suspected by the photo and my final product that this would be the problem and it was. I typically love Ina's recipes. But this one did not have the textural quality of cornbread that makes it good for chili or other traditional pairings.

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Great, forgiving recipe: I only had 1 & 1/3 stick of butter, so I used that. And buttermilk not regular. Pam'd the casserole. Left out the sugar by accident, no problem. I popped fresh jalapenos in the oven while pre-heating and mixing the other ingredients to roast them a bit. And I added half a small can of Mexicorn and half a small can of Chipotles in Adobo, chopped. Cooked at 350 for quite a long time - I like CRISPY EDGES - YUM! It came out great. Thank you, Contessa!!!

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The best cornbread I have ever had. The cornbread texture is perfect, you can make it without the jalepenos if desired.

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3 stars for the original.... 4 stars or maybe even almost 5 when I used chipotle peppers in adobo sauce instead of the jalapeno, plus about 2 teaspoons of Tabasco sauce. MMMM MMM!

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This was a fairly moist cornbread. I agree w/the other poster re the sharp cheddar not really coming through, but I've seen that before. And I removed all seeds and white from the jalapeno, so they were not very hot at all. If I were to make this again, I might increase the corn meal to flour ratio, as I thought the 3 flour to 1 cornmeal left it a little bit "bready". Plus, I didn't have 'medium grind' corn meal available - only one kind on the shelf.

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I agree this is more like a quick bread than a cornbread, but it is still delicious. I have made this recipe several times and it is always a delicious.