Reviewed: Jun. 16, 2011

I cooked this in my cast iron skillet. I made this close to the recipe, only substituting a few items I had on hand. I used melted butter instead of vegetable oil, only one cup of extra sharp cheddar cheese, and I used one 4 ounce can diced mild green chilies as I don't keep jalapenos on hand. I melted a couple tbsp. of butter in my cast iron skillet in the oven while my oven preheated. Once it was melted, I poured the cornbread batter into the hot skillet. We thought this was very good, very moist, and quite flavorful. I'm glad I cut the cheese back as the cornbread turned out a little greasy. Next time when I make this, I'd like to see if I can't cut back on the butter just a bit and maybe substitute with fat free plain yogurt or maybe a little more cream corn. But as is, tasty! It went well with Taco Pasta Salad.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 23, 2010

I would make these again! I doubled the recipe and had enough for 36 regular size muffins. I filled them 3/4 full and this worked well. I used 3 jalepenos instead of 2, but it was a little too spicy for most people. I love spicy food, so I liked it. I put half the amount of cheese because of a previous review, but there was still grease at the bottom of the muffin papers, from the vegetable oil. I cooled them on a paper towel to get rid of the grease. I ate them with a little honey. Next time I would add a little honey in the batter.

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Reviewer:

happypenguin

Reviewed: Aug. 5, 2010

This recipe could have been perfect and it's ironic that what I thought might be a problem wasn't the problem. I didn't read the recipe carefully so when I was in the middle of making these I was concerned about the small amount of flour (I'm no corn bread aficionado). I used the batter to make muffins and I filled them 2/3 full - which gave me 9 muffins. As I watched them bake I found I could have filled the muffin cups to the top. When I removed them from the pan I noticed the cupcake liners were nearly saturated with grease - not attractive. But they tasted wonderful and the small amount of flour didn't appear to be the issue as I had thought it might. In fact, the larger amount of corn meal gave these a bold, rather than wimpy, corn taste. And the peppers and onions provided a nice zip. Certainly pretty and colorful too. But I can't get past all that greasiness which I'm sure using only half the cheese would take care of without compromising any taste.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 11, 2010

Everyone loved it! I didn't use canned corn though I used fresh and no green onions I used a small white onion...about a 1/2 cup or so but I love onions! Oh and I added a little bit of honey to sweeten it up. Will totally make this again!

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Reviewer:

Green Eyed Texan

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 13, 2009

I omitted the red pepper because I didn't have any. Doesn't matter - Husband went CRAZY for this!! I'm not much of a baker (actually, I'm horrible at baking), but these turned out amazingly light and fluffy. I think the key is to not over-work the batter; just fold everything in together gently. I baked the mixture in a muffin cup sheet thing for about 20 mins. Perfect. As I type, he's eating them cold, drizzled in honey...

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 28, 2008

It was wonderfull. I used olive oil instead of vegetable oil and low fat buttermilk.

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Reviewer:

Gabriela Schoof

Reviewed: Mar. 14, 2007

This was definitely the most interesting cornbread I've ever had! It was fine as is but I think next time I'll use whole kernel corn and see how it comes out. Thanks!

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