"Wonderful cornbread with a hint of spice." — Sheila
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1 (8.25 ounce) can
shredded Cheddar cheese
jalapeno peppers, minced
I just made this tonight to go with the ham and bean soup we made and its a very good recipe....I did tweak it just a bit by adding 2 tbls of sugar and I baked it in a cast iron skillet instead of the baking dish....I also removed it from the oven after 20 minutes and let it finish baking while cooling on the counter.
it took much longer in the oven
Great recipe, especially for gluten-free guests. I did add an extra 1/2 cup of cornmeal because the mixture was a little runny (maybe i added too much liquid). Another thing I did was chop up the jalapeño and add it after I had put the mixture in the pan so that I could add it too just half. I was not sure if my gluten-free guest liked spicy food. The jalapeño side was eaten first. It was perfect, thanks for a great gluten-free cornbread recipe.
Super moist and tasty. I baked mine in a cast iron skillet and the butter made the crust brown and crispy!
YUMMY! My husband said "I have never had corn bread so moist". I doubled the batch, made one without Japs and with... HAD to try both and I was very pleased... great with a chili. Thank you Sheila!!
Followed the recipe and this was delicious. My husband loved the taste. I will definitely make this cornbread again!
The best corn bread I have ever made!
This was SO good! I used regular cornmeal instead of yellow cornmeal and added 2 cups of it instead of 1. Because I used the regular cornmeal i left out the baking soda and salt and it was PERFECT! I will be adding this to my recipe box!
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Corn Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 204
This perfectly moist corn bread is slightly sweet and very versatile.
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