Jalapeno Cheddar Cornbread

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Not the traditional southern sweet cornbread, but a delicious savory cornbread. Turned out fluffy and had a nice cheddar flavor. Adjust spice with more jalepeno if needed. Pairs really well with her mexican chicken soup. Worth trying if you want something a little different. I read other reviews suggesting to change cornmeal/flour ratio, but i found recipe measurements to be perfect.Not too dense like some cornbreads.

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Great recipe! I made the following changes based on other reviews and personal tast...used half flour and half cornmeal, added a handfull of frozen corn, used a chili in adobo instead of jalapeno (it adds a smoky taste as well as pretty little red flakes in the bread and reduced the sugar by half. It was great :

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Not sure what this should be called, but "cornbread", in my opinion, should not even grace the title...too much flour, not enough cornmeal for me...

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You'd have to be on some serious drugs to actually call this "cornbread." C'mon look at the cornmeal to flour ratio - completely backwards. Made it last night - FOLLOWED IT TO A "T" - and was very disappointed. Doubt I'll make it again, but if by chance I do, I'm using 2.5 cups of cornmeal and 1.5 cups of flour, adding more jalapeno (since the taste wasn't even there, and doubling the amount of cheese. Check out The Neely's honey cornbread muffin recipe - that's your best bet.

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This is the best cornbread ever! It goes great with black bean soup! It's a keeper! I love making, serving, and eating this cornbread!

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This is an interesting recipe but I would not call it cornbread. If you want a more traditional cornbread, flip the ratio of flour to cornmeal; one cup flour and four cups medium grind yellow cornmeal. Also, cut back on the sugar. Lastly, if you have a cast iron skillet, bake it in the oven at 425.

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A on the cornbread....Well, I am from Georgia and my husband is from the North...Or taste down here is very different. But my husband and my self often butt heads on what is delicious. I will never give up my southern dishes, which I have been raised on. He on the other hand after ten years of marriage will not accept some of the dishes that we down here in the south adore...Cornbread is one of the dishes he has converted to but will not eat it in the manner that a true southerner will. We have a habit of mixing our food up and eating it together to blend all the taste into something unique. He on the other hand wants his food totally seperate...You may never like our food, no matter how long you try it.

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My husband loooooooves this recipe. I have made it several times, but I tweaked mine a little bit. I use more jalapenos and use whole ones to garnish the top. I also use extra cheese on the top as well. DELISH!

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I always wanted to tast cormbread and making this recipe didn't win me over

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The original recipe doesn't quite have the cornbread taste that I'm accustomed to. I tweaked the recipe a bit, making the AP flour and cornmeal ration 1:1. Also, I used buttermilk, rather than regular milk. The bread turned out moist and well, with more of that cornmeal taste and texture that I was looking for.