A word of warning - if you think you have jalapenos in the house, and it turns out you don't, DON't dump in an entire 4-oz can of chopped green chiles as a substitute like I did! The extra moisture meant it had to cook forever... and when it was finally done, it was still much more like spoonbread than cornbread. The flavor was good, so next time I make it, I'll be sure to use actual jalapenos, and I think I'll also use a can of drained corn instead of cream-style, as some other reviewers have done. I like my cornbread a little drier, so hopefully this tweak will do the trick!
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A word of warning - if you think you have jalapenos in the house, and it turns out you don't,...