This cornbread was flavorful and moist. I enjoyed the added kick from the peppers. Followed the directions exactly and it came out perfect. I don't think I would serve it on a special occasion, but it's a nice addition to a weeknight meal.
Jalapeño Corn Bread
aeroncaskb Posted: 09/13/09
tcparo Posted: 12/07/08
I recently baked this to accompany my husband's chili. It was fabulous and received rave reviews from everyone that tried. I used the full amount of peppers and it was was mild enough for everyone.
Bu2rfly Posted: 03/08/10
Nice and moist and even with all of the peppers it was not too hot. (Be sure to remove all of the ribs and seeds from the peppers, though). Very tasty!
tburns99 Posted: 08/15/11
This is the best cornbread recipe I have ever tried (or made)- bar none!! It's flavorful, colorful and the texture is outstanding. It's ideal and it's my go-to cornbread recipe. You have to try it. You'll be glad you did.
Claliz11 Posted: 10/13/11
I skipped the red pepper, cilantro and corn since it was going to be served with chili. Took it to a party and everyone loved it and went for seconds. Will definitely make again!
myrtlelj Posted: 04/12/13
Good solid & forgiving corn bread recipe without buttermilk. Skipped cumin as do not like, skipped cilantro (but think it would be a good addition), skipped red bell. Used 1% milk. Added jar jalapenos, about 1/3 cup chopped. Used coconut oil to cover bottom (heated first) which added a nice crust on bottom in cast iron pan.