Reviewed: Nov. 22, 2009

This recipe needs tweaking. I've attempted it twice and haven't been satisfied yet. It was super dry-not sticking together at all so i added a tiny bit of water. then when i added the corn and jalapenos when instructed the dough was mushy and needed flour. once i got the moisture evened out it end result is decent and enjoyable but nothing I would rave about.

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sarpiper

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Reviewed: Mar. 7, 2009

Used 2 tbls of dried hot peppers and this was outstanding.

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rsogburn

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Reviewed: Jan. 19, 2009

not enough liquid by far. I made the recipe for 20 servings to fill my bread machine at 4 cups - flavor was great but the bread was heavy and crumbely. This recipe needs your attention to get it to work.

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camille

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Reviewed: Jan. 2, 2009

I made this for New Years to go with our ham and beans. Wow this is really good. I did not change the recipe except adding the whole jalapeno. I baked in a #5 cast iron skillet (yes that is all it makes). Next time I will double this because I eat half by myself.

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Crystal

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Reviewed: Jan. 1, 2009

Odd Bread, not really cornbread, not really bread. Taste is very bland, but did put it under Black-eyed peas and it was better. Not to sure this will be made again. Much prefer cornbread.

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shelle

Cooking Level: Intermediate

Home Town: Agoura Hills, California, USA

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Reviewed: Jan. 1, 2009

From the start it didn't look like there was enough water to this recipe. It turned out okay. My family didn't like this bread. I don't think I'll make again.

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Jennifer

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Reviewed: Nov. 16, 2008

Used pepperoncinis instead of jelepenos (don't like too spicy of food) and a little extra water as suggested by someone else. Pretty good.

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Sara

Cooking Level: Beginning

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Reviewed: Nov. 11, 2008

Five stars in spite of it not tasting much like cornbread, it is so very good! The loaf size is way small. I am going to make it again and double everything, see if I can get a regular size loaf of bread out of it. I took another reviewer's idea and after baking, melted butter on top and then sprinkled with Coarse Salt. Don't let the size of the loaf fool you, it is very light. Worth making.

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Oct. 12, 2008

Had a large get together that i had promised to bring jalapeno cornbread. I had never made it before so I found this recipe and decided to try it. We made it by hand as I had to make a quadruple batch. We found the recipe to be more like jalapeno bread with some cornmeal. I would change the ratio to 2/1 bread flour to corn meal. Definitely nice with the extra peppers! (THANKS!)We found that it had to cook for about an hour (cake pan) before it was not doughey any more. Also, butter the top and add some Kosher salt for a very nice twist! Overall loved it and will make it a keeper.

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Chris Baker

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Reviewed: Apr. 18, 2008

This was a wonderful cornbread! The corn gave it sweetness and of course, there was some heat from the hot pepper. I melted butter on top of it when I took it out of the oven, and sprinkled on a little cheese as well. Will make again soon.

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Paula

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Reviewed: Jan. 14, 2008

If you double the recipe be sure to add extra water (I eyed it). I tried it w/o the jalepenos and it still turned out great. I ended up making both a single batch (1/2 loaf) and double batch because my husband begged for more. This recipe is definately a keeper.

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Christine

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Reviewed: Nov. 23, 2007

I just did not find this recipe helpful; I could have figured this out myself. Lacking a lot of detail.

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LMadlock

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Reviewed: Apr. 29, 2007

I must have done something wrong because the 1/2 cup of water just didn't do it for me...it couldn't form a dough for lack of moisture. So I added another 1/2 cup and the bread was really very good. (Perhaps I shouldn't have drained the corn? Next time I won't.) The texture was nice and the corn made it chewy. I would have prefered more of the hot pepper but my hubby preferred it as it was. I served this with ham and, had I served it with chili, hotter might have been better. Thanks for sharing your recipe.

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Fay

Cooking Level: Expert

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Reviewed: Nov. 2, 2006

Really liked this recipe and the texture. Added a bit more jalapeno. Went great with chili.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 28, 2006

I used canned corn. Too watery. Need to use fresh corn on the cob. Needed to add more flour to the mixture to make up for the water in the canned corn. But, other wise good recipe. Used more Jelepenos. Maybe next tiem add cheese.

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Patty

Cooking Level: Intermediate

Home Town: Fairfax, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Apr. 12, 2005

This was really good.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 3, 2004

Per other reviewers I was expecting a small loaf but not quite this small! I thought this bread certainly had to be heavy but I was pleasantly surprised by the light, chewy texture. I added extra jalapenos but thought that it could have used even more. If you have left-overs, try toasting slices and serving with breakfast. Yummy!

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BAJATHECAT

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Feb. 10, 2004

Not really corn bread. I opted to leave the corn out of the recipe. This recipe only made a very small (about half of bread machine pan) loaf. The bread itself was very good, but next time I'll omit the corn, double all the other ingredients, and hope to have a full loaf of bread.

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PSNEED5

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2003

Great! I added a whole jalapeno to this. My husband thought it was too much, but I loved it. Of course, I do love the Auntie Anne's jalapeno pretzels & he doesn't...

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MIRANDA

Cooking Level: Expert

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Reviewed: Aug. 19, 2002

I did as others suggested and increased the amount of peppers used in this bread and it turned out good. I was disappointed in how small the loaf turned out, but it may have had something to do with the express setting I used on my bread machine. My husband enjoyed it a lot and liked the kick the jalapenos gave it.

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JONCIN

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