Jalapeno Cheddar Cornbread

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i make this recipe all the time and everyone always loves it! great with chili.

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This is delicious! I first time I made it I used the exact same ingredients. The second time I only used one stick of butter and did not notice any difference and eliminated alot of fat.

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This recipe was DELICIOUS! It is different than typical cornbread, but everyone loved it in our home!

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I followed this recipe to a "T" and it turned out perfect. Mine took the full 35 minutes to bake. I can't explain how much of this my husband ate. I didn't tell him how much butter was in the recipe though.....shhhhh! Maybe that's why it was so good. The only change I'll make next time is to add maybe twice as much jalapeno. I didn't get any heat from 3 Tbps the recipe called for.

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I was very surprised by such a wide range of reviews re: this recipe. I needed a corn bread for dinner and decided to try this one. The ratio, as described by others, of 1:1 is what I went with and I feel that was a mistake. By adding additional cornmeal and not increasing the liquid, as well as, letting the cornbread mixture sit 20 mins before baking, caused my cornbread to be drier than I would have liked. Next time I will follow the recipe exactly and see what happens. Some reviewers were so caught up in the "cornbread" title and the ratio to "proper" cornbread that I feel they didn't really give this recipe a chance.

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Great recipe and I've received rave reviews from friends... very moist. Great flavor.. definitely a keeper!

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Excellent, moist and just the right heat from the jalapenos. I didn't change a thing. Definitely a keeper!

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I tried this recipe and it was like bricks. It didnt even taste good. I was embaressed I made this for thanksgiving with both sets of parents. I wouldnt recommend this recipe.

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Very good cornbread!! I didn't have enough butter so I substituted half of it with canola oil so a cup total and it worked perfectly. Nice and fluffy and we added some bacon for some extra flavor and it turned out great.

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I did this as mini muffins. I didn't have enough all purpose flour so I did 50/50 flour and corn bread. I raised the oven temp to 400 and baked for about 15 min. I usually prefer sweet vs savory corn bread but this recipe came out so great! It's a perfect side dish for Thanksgiving.