Bacon Cheddar Jalapeno Cornbread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 13, 2014
Wonderful.Made as directed except instead of all that bacon fat I partially cooked bacon to remove some fat,drained,discarded fat in pan,diced bacon finely and added to batter. only used 1/2 cup butter and cooked in lightly oiled glass pan.used 1% buttermilk but tho it looks like a lot of changes it wasn't.Just cut some of the fat and salt.also used half salt.
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Photo by Lerie

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada
Living In: Toronto, Ontario, Canada
Reviewed: Feb. 2, 2014
I made this tonight. It turned out great. I made one change and omitted 1/2 cup of the butter. It didn't need it. Next time I would use serrano chiles for more heat. I only used half the bacon but would use more next time. Hubby loved it!
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Reviewed: Nov. 7, 2013
This was fantastic! I was hesitant about baking it in the skillet but it turned out great, my friends and I were impressed. Definitely will make again!
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Photo by swedishjenny

Cooking Level: Intermediate

Home Town: Hudson, Wisconsin, USA
Living In: River Falls, Wisconsin, USA

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Reviewed: Oct. 1, 2013
I thought it was very good, but will add 1/3 cup sugar next time and drain some of the bacon grease out of the pan before I put the batter in the cast iron skillet. pprekop
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Reviewed: Sep. 29, 2013
This turned out wonderful. Savory not too sweet. Would be great with a pat of butter. Only thing I did different was to cook in a 13x9 pan....I basted it with margarine and preheated it in the oven. I also mixed the bacon into the batter instead of just on top. Mild spice without the jalapeno seeds.
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Cooking Level: Beginning

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