Jalapeno Cheddar Cornbread

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This is the recipe to bring when you are asked to bring a recipe. I give this to people at showers, parties, any event and it is a regular request for family dinners. I leave out the jalapenos for my 3 year old, or only put them on 1/2. This is my "most-used" recipe from the food network.

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This recipe was so easy to make and was incredibly delicious! Moist and packed with flavor! It was a big hit at our 4th of July party! Thank you, Ina!!! :

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this is an easy & super delicious side! i could barely keep enough on hand for our guests the last time i made it! best served warm, but always very good. i add more japs than she recommends, but we like things a little spicy around here. i also add more cheese, we love cheese. i'm excited to be making it this weekend for our cookout as i know it's gonna be a big hit!

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Not only did the house smell fantastic while it was baking, the cornbread was moist and flavorful. I can't wait to try a few variations!

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This is the best cornbread I have ever eaten. I cut the recipe in half for four and used an 8x8 pan. I passed this recipe on to everyone in my family.

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Delicious, goes very well with the Mexican Chicken Soup.

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This was really awful. I usually have great luck with Ina's recipe, but this was a bomb. It was very dry and you could not taste the cheese or jalapeno flavors. Definitely will not do again.

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Loved it! I also added diced green onions to it!

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Good cornbread, but true cornbread IMO has more cornmeal in it; I use half flour and half cornmeal. In fact, some cornbread purists do not add flour in their cornbread. I prefer sugarless cornbread, too. That said, this recipe could be 2 cups flour and 2 cups cornmeal with great results. Some folks use white cornmeal, but I prefer yellow cornmeal. Stoneground is better, too, it's more course and makes for a better cornbread texture. Cornbread should always, always be baked in a well-seasoned cast iron skillet. If you are really into cornbread and the many ways to use cornmeal, check out "Cornbread Gospels" by Crescent Dragonwagon... awesome cookbook and a fun read. I think I'll try caitland's idea (below and add crushed red pepper flakes next time. Ina's Cheddar-Dill Cornbread is this same basic recipe with chopped fresh dill instead of onion and jalapeno pepper. It's good, too.

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I could only give this two stars, as much as I wanted to like it. It's a lot of work without the bang for your buck. Even with the jalapenos, it was still bland, and it took an extra 25 minutes to cook, so it wasn't ready with the rest of my Mexican meal. Probably needs cream corn in it, but I don't think I will make it again. I usually love Ina's recipes, but I'd pass on this one.