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.
annetteom Posted: 07/26/14
I tried this for the first time tonight. It was good. Living in London, Wholefoods is the only place that sells cornbread mix and it's the sweet variety. This did stick to the pan quite badly :( but it tasted really good. I think I will use tinned, corn kernels in the future as I thought the fresh from the cob kernels were slightly under cooked. I also found it slightly too salty so I will probably cut back on that, I think the cheese provides almost enough. Being gluten sensitive, it's a treat to have any kind of bread with a meal - I served this with Malaysian chicken soup http://www.gloriousfoods.co.uk/recipe/malaysian-chicken-soup