Jalapeno Cheddar Cornbread

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A really dee-lish treat! This is our new House Standard. If you're short on supplies & have a small box of cornmeal mix handy, eliminate first five ingredients and go forth with the recipe - almost just as yummy. Will test cutting 1/2 of the melted butter and upping jalapeno next time. Enjoy!

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This turned out great - very moist, rich, cheesy and delicious, with a little zing from the jalapenos. I thought that two sticks of butter sounded excessive with all that cheese, so I only used one. Other than that, I followed the recipe exactly. It's a keeper!

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I think this is the best cornbread I have ever had. It is very moist and the jalapenos add great flavor and are not too spicy. A great accomponiment to chili. I love this recipe so much that I have made it like six times and everyone loves it.

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very good and moist....I would probably add a can of corn next time and more jalepeno's for some actual spice (i discarded the seeds.

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dense, cheesy, and delicious! i added a good dose of crushed red pepper flakes and it went great with ina's gazpacho on a warm day.

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Excellent recipe - tasty and moist - I get repeated requests to make it. I didn't have cheddar cheese the first time I made it, so substituted Kraft "Mexican style 4-cheese blend" - worked out great. Good with or without the onions.

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i think its a great recipe plus i like Ina and her programs so much

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this is some good stuff. recommended!!!!

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This is a great cornbread! The first time I made it, I followed the directions exactly. When I made it a second time, I did a ratio of 2:2 for cornmeal and flour, left out the sugar, added extra jalapeno and stirred all of the cheese into the batter. It did take about 8-10 min longer to cook but was very yummy.

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Very simple to make this delicious corn bread. It goes with any type of stews, soups, chili or just as a snack. Mahalo Ina!