Reviewed: May 12, 2012

Girlfriend..........this recipe ROCKS! My only change was to add more jalapenos (I used seeded fresh but pickled would work fine)!! I had used a recipe in the past that was essentially a "Jiffy-Mix" recipe with additions. My DH doesn't like a "sweet" type of cornbread so I was looking for something else. EUREKA...........this is it!!

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quiltersammy

Reviewed: May 4, 2012

This came out awesome!!! I'd never even heard of jalapeno cornbread before a coworkertold me about it and this was just way.beyond my expectations!

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Msdiva2uboo

Reviewed: Apr. 23, 2012

This was really good! I used a whole can of Mexicorn and left a little cheese for the top to good effect. Two jalepenos is just right if you carefully clean out the seeds and membranes and chop them up fine. I used half of a red onion and it didn't overpower the cornbread taste. I will make this again!

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Reviewer:

RebeccaW

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 9, 2012

This was a nice savory corn bread, but I actually prefer the 'Savory Corn Bread' from this site more...... Less stuff to put in for that other recipe than for this one, though there is an extra step in mixing in the corn meal for the Savory Corn bread. So either way, the time is similar. All I can say is our particular family prefers the Savory Corn Bread to this one. Thanks for the chance to try something like this, though. It was fun.

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bomackin

Reviewed: Feb. 26, 2012

It came out really moist and delicious and the aroma wonderful very easy and my husband enjoyed Thanks so much for the recipe

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Angelia

Reviewed: Feb. 21, 2012

I thought this was delicious but my family really does like at least minimal amount of sugar in their cornbread, so I guess I'll stick to those. I poured the batter into the pan then added chopped jalapeno over the top of half for those that don't do spicy in my family. Yummy cornbread IMO!

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mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Feb. 13, 2012

Use this all the time. Everyone loves it...we use canned green chiles

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

Reviewed: Jan. 10, 2012

This is an awesome Jalapeno' cornbread recipe! I've been using the same one for years. I found my on the back of Tenda Bake self-rising cornmeal. You can always make it spicier by adding more peppers. I receive request all the time for this recipe at parties and family funcitons.

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dkaye777

Cooking Level: Expert

Home Town: Cary, North Carolina, USA

Reviewed: Jan. 7, 2012

Excellent twist on an old favorite. Very savory! I prefer to make mine with green onions for more color.

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DUSSASR

Reviewed: Nov. 1, 2011

Made exactly as directed. I will make this one more time with the addition of at least 1/4 cup of white sugar. It does lack taste. To prove that to my husband and myself, I made a simple syrup and poked tiny holes with a scewer all over the cornbread & while it was still warm, poured 1/4 cup of the hot simple syrup over the cornbread. Let it set for a few minutes. Then cut another piece for my husband and he loved it. I tasted it and declared that this was indeed what was missing. (must be the southern yankee in me :-) Thanks very much for sharing.

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