recipe reviews for:

Jalapeno Corn Bread

“After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the 'heat' by the number of jalapeno peppers you use. --Archie Timmons Milwaukie, Oregon”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Nov. 24, 2009

11/24/09-I was nervous about the amount of jalapeno, but this was great! I will definitely make this again! *I also used the buttermilk substitution of 1 tbsp lemon juice in milk.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CINDY WAIT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2009

Good/

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Storm23

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

Don't seed the jalapenos if you like a little heat! If you seed them, there'll be no spice. I sometimes throw in an extra jalapeno depending on the size. Be sure to toss the chopped peppers into the dry ingredients. You can substitute fat free plain yogurt for the buttermilk (same amount). It creates a very yummy, moist bread. I add 1 tbsp extra sugar, and a few dashes hot sauce to the wet ingredients, a few dashes of cayenne to the dry ingredients and add dry to wet at the end, combining until just mixed. For muffins, cook for 18 minutes at same temp.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

I baked mine 5 minutes less so it wasn't too dry as others have said. But, I'll keep looking for a corn bread recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

Not sure why but mine came out a tad bit dry. I'll have to try it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MarisLatinTwist

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

The best! I accidently bought masa harina instead of flour tortilla mix a while back. I scoured the internet trying to find out if I could substitute masa harina for corn meal, with no definitive answer. I used it in this recipe, verdict: perfect! I didn't seed my jalapenos because I like the heat, and I used the suggestion to toss the jalapenos with a little of the dry ingredients before adding to the batter. I've always used cornbread mixes in the past, but once they are used up, I'll never buy another one.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pattifix

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

This cornbread was pretty tasty but I probably wouldn't make again. I thought it was a tad dry.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FratTwins

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2009

My family loves this recipe. I have shared it with an entire party of people and my husband's co-workers. I make it in triple batches in the summer and share it with everyone! Great way to use my garden peppers - even the spice wimps love this bread!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PECASA2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

Added mor Jalapenos. Great warm with butter...mmm

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tkji

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2009

This is an excellent corn bread recipe. The ratio of corn meal to flour is perfect, yielding a bread that has great corn flavor but is not too heavy. Also, it is not too sweet. I like a good corn bread muffin as much as the next person, but I prefer a less sweet corn bread to serve with soup and chili. I love putting cumin and cilantro in the batter for an extra flavor kick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RedheadedMama

Cooking Level: Intermediate

Home Town: Monticello, Arkansas, USA

Living In: Little Rock, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

Wow -- this is really good! I followed the recipe exactly except for adding double the jalapenos (my garden was overflowing with them, so I needed to use them). Adding the extra peppers gave it a pleasant spice that balanced nicely with the sugar. If you've tried this recipe before and found it too bland or sweet, then it's an easy fix: add more peppers! Also, take the advice of a previous reviewer and toss the jalapenos with some of the dried mixture before adding them; it will ensure that the jalapenos stay nicely distributed throughout the corn bread and don't float to the top.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Paige

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2009

Excellent texture - perfectly moist and tender. A bit on the hot side which I liked but probably not for everyone. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2009

Perfect blend of hot, savory and sweetness. The texture is on the lighter side. I added tobasco sauce to the wet ingredients and added sauteed jalapenos, yellow onions, green onions to the dry ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

Awesome recipe and perfect combo of ingredients. I made muffins at the last minute this am for my daughter's Highschool spanish class...good reviews!I will make this again...thanks:)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Haidee

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2009

I tried this recipe this evening. My husband and son loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JeffinerS

Cooking Level: Expert

Home Town: Ash Grove, Missouri, USA

Living In: Willard, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

Excellent recipe - I took some hints from others - I used reg milk and added a tablespoon of lemon juice in lieu of buttermilk, sugar was just right, i also added some shredded sharp cheddar cheese in the liquid mix .. and oh, don't forget to mix the jalepenos with the dry mix first so they don't all be at the top ..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rick

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2009

Very good! Reduced jalapeño to 2 and used melted butter instead of oil. Didn't have enough cornmeal so I used 1 cup and increased the white flour to 1 cup. Reduced sugar to 4 Tbsp.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DUESER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

OK, I just made this,it is still warm. I made a double batch for two corn breads.I added more salt for our taste and added some cayenne pepper(about 1/4 teaspoon,maybe more)and added much more jalapenos, along with some of the seeds and veins. It turned out great! Oh, I almost forgot..I also added the jalapenos to the dry ingredients as suggested earlier and then I placed some sliced jalapenos on top of batter before cooking. It looks very inviting... The breads are spicy with just enough sweetness for us.....We are eating some right now....ummm. Thanks for the recipe!!!! :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Debbie

Cooking Level: Beginning

Home Town: League City, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2009

I used all the ingredients as called for, and it came out really well. I intentionally left the seeds in to add some kick, and it definitely did the trick. The only problem arose when I touched my eyes with my jalapeno soaked fingers. That will teach me to ignore the advice about gloves, I suppose.

Was this review helpful? [ YES ]
0 users found this review helpful