very good, moist--served with Chili
Spicy Jalapeño Corn Bread
cathyslater Posted: 11/27/10
SharonW Posted: 01/03/09
These were great! I made a batch to have with our Hoppin' John on New Year's Day. I didn't have buttermilk so I used 3/4 cup of plain yogurt thinned with 1/4 cup of water. Also used frozen corn kernels (thawed). I baked them in muffin cups at 400 for about 20 min. They were perfect! Well, actually, I think next time I'll add more corn kernels. As another review says, they're nice and moist and don't crumble like other cornbreads. From now on this will be my go-to recipe for cornbread.
skspillman Posted: 01/11/09
I also used a glass pan--this recipe was delicious! Served alongside Springfield Chilli and everyone was pleased!
ahatfield Posted: 01/02/12
This was terrific. Full disclosure - I cheated and used some bacon grease in the cast iron skillet instead of cooking spray, but I think it would have been very good as written.
carolfitz Posted: 05/27/13
Made more than once to recipe with good results. This weekend subbed 1tbs minced chipotle pepper for the jalapeno, added 1tsp cumin, and sprinkled the top with a handful of pumpkinseeds (pepitas). Served with chile verde. Very good.
Laceemae Posted: 10/13/12
Good flavor but I'd add another tablespoon of honey if I made it again. I put them in muffin cups too and baked at 400 for 20 min. like another reviewer suggested, they stuck to the paper really badly...not sure how to remedy that. I also sprinkled shredded Parmesan cheese on top of a few of them that last minute of baking and that gave some a nice little crunchy top that I liked. I also used frozen corn instead of fresh, still yum. I added 1 tablespoon of garlic and about 1/4 teaspoon of Cumin. I will make again but like I said, add an extra tablespoon of honey.