Recipe by Sheila
"Wonderful cornbread with a hint of spice."
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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
Super moist and tasty. I baked mine in a cast iron skillet and the butter made the crust brown and crispy!
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.
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!!
I have been making this recipe for more than 15 years, the only difference my recipe has is to put half of the cheese in the batter and sprinkle the other half on top before putting it in the oven. My husband and his family love this corn bread!
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!
The best corn bread I have ever made!
* 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
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