Jalapeno Cheddar Cornbread

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This bread was delicious but didn't have that cornbread taste I was looking for. I would put a bit more jalepeno next time as well.

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I have made this several times and usually have no leftovers - even when I make two pans - that is saying something... I work with a bunch of guys on a construction site in South Texas and trust me they swarm over it like locust!

Be careful when making to listen to what she says in her instructions about not overbeating. It comes out nice and tall when you take it easy on the mixing - hand mix I think is best - less mess and let's face it - it is an easy batter to bring to a mix! Enjoy!

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I followed the recipe to a T and was by what little zing it actually had. The texture was perfect, however, it did not totally scream jalapeno. I am going to try to make this again, and probably increase the amount of jalapeno in the recipe two-fold, and probably experiment with the flour to cornmeal proportions. I felt that there was not enough corn in the cornbread. Despite the lack of flavor, I must say the overall texture and consistency was fabulous.

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Like every recipe of Ina's I have tried and served to my guests, this one always leaves my guests clamoring for more! Each time I serve this, I have to have copies of the recipe on hand, because everyone wants a copy of it. As a southerner, I have had many different types of cornbread, but this one, with its combination of cheese, jalapenos, green onions, and-of course-the butter and cream-makes this the richest, and most moist I have ever had. I add some whole corn kernels to mine, and much to my chagrin, there is never any left over.

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This is a great variation on traditional cornbread that we in the south put on the dinner table frequently, sometimes several times a week. I had my doubts about Ina and something so traditionally Southern, she being that "girl from Brooklyn".

This is great but makes a LOT of bread. Will try and half the recipe next, as the pieces are HUGE!

With seeds removed, two large peppers was fine in this.

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I love Ina's recipes.......but this was o.k. It was very dry and needed a bit more sweetness I think.

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I took the advice of making the cornmeal and flour 1:1, used two eggs instead of 3, but the taste of the corn was barely there. I love Ina's cooking, but this was by far not one of my favorites...will keep looking for a perfect cornbread recepie. thanks

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I make this recipe with 100% whole wheat flour. At first I thought the color was funny looking... more brownish yellow, than bright yellow... however, a friend made it with bleached flour, and we all decided the wheat flour is much better... and healthier, too. I think the taste is the same each way, but I feel better serving unbleached flour. Awesome recipe. I add a touch more sugar, as well, and cook it for almost 50 min, in order for the middle to not cave in. LOVE IT!

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Hello food lovers:
We just tried the recipe, but made some changes that worked out well:
1 we used 2 tsps baking powder instead of 2 tbs baking soda, which tastes better... it's more like a soda bread and less like a cake this way
2 we used buttermilk instead of milk
3 we added the corn from two small cobs of fresh corn, as well as the green onions and peppers
The bread turned out very moist and flavorful, but I think the next time we make it I will add more corn meal and less flour (like the other reviewers, I think a 2:2 ratio of flour to cornmeal would be better, and also we agree that the recipe could use some more jalapenos. We chopped up only one this time, which made about 2 tbs, but I think we could have easily added three small jalapenos, and that would have been much better.
Also, with the added fresh corn, there was more liquid, so we had to bake it for another 7 minutes or so before the toothpick came out clean.
Hope these ideas help!
Happy eating!
Darren and Larry

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This recipe was easy to follow. Everyone enjoyed the cornbread at the party I had, including myself.