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”

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Reviewed: May 19, 2012

my family was astonished with this, they thought i used the box mix and just added jalapenos. i thought they were going to pass out when i told them i made it from scratch. i use it as my regular corn bread too, just leave out the jalapenos.

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rartuin270

Reviewed: May 16, 2012

OMG! This recipie rocks the vote! Just made it in my Cast Iron Skillet & wish I would have doubled this recipie because it was sooo good! I DID NOT de-seed the jalapeños, and I cooked 1/2 a small onion with some butter & sea salt till the onion was translucent, added it to the dry mix, then I shucked 1 ear of corn adding it to the dry mix along with 1/2 of a sliced orange, & red pepper and added them to the dry mix as well. This was very very nice looking with the green jalapeños, red, & orange pepper, yellow corn, And the cooked onions. When I added the wet mixture I just folded it in and stirred it till it was all incorporated. Great spice, full of flavor. 10 STARS!

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Tammy

Reviewed: May 14, 2012

Too course. Followed directions.

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cbear

Reviewed: Apr. 25, 2012

Love this!! Didn't change a thing about it...only that I used home grown peppers! Family LOVES it!!

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rebeccabutler1

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Mar. 31, 2012

Super easy. Cornbread wasn't spicy at all with the seeds removed, however. I might try leaving in a few seeds next time. We used muffin pans with this recipe and made cornbread muffins -- They turned out great!

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SYLVERWARE

Reviewed: Mar. 9, 2012

I love this corn bread recipe and so did my family and friends. I made two batches. The first just as the recipe stated. I only seeded one of the peppers to get that extra kick of heat. The second batch, I seeded Two peppers for those who don't want the extra kick, also I added 1-8 oz can of drained sweet corn, 1 3/4 cups of sharp cheddar cheese, 1/2 orange bell pepper, and one finely chopped shallot. I also used 1/8 cup canola oil and add enough melted unsalted butter to make 1/4 cup oil. Plus I used 1/2 teasp. salt to the second batch because of the corn. This recipe is so delicious and versatile. I can make delicious cornbread without the jalapenos or add to make something a little different. Thank You for sharing this great recipe. I am also telling my family and friends to look up Archie Timmons on Allrecipe to get this wonderful recipe. Adding less flour and more cornmeal makes this REAL cornbread

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sweetwoman

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Reviewed: Feb. 25, 2012

Let me start by saying that I've NEVER made corn bread before. I followed this recipe and it came out PERFECT. The only thing I did different was pour it into a cast iron skillet to bake. I was very pleased with the results. And it was a big hit at the party too. The texture is perfect, the edges came out golden brown, just the way you want them. And with the seeded jalapenos, you get just the right amount of spicy kick, not green peppery, and not overly spicy, PERFECT.

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Leo

Cooking Level: Intermediate

Home Town: Fairport Harbor, Ohio, USA

Living In: Webster, Texas, USA

Reviewed: Feb. 22, 2012

I used self rising cornmeal and flour to cut down on the number of ingredients. I also used canned diced jalapeños that I let drain on paper trowels. I liked that better than the fresh because the fresh didn't cook while baking. I also added 1/2 cup shredded cheddar to the batter and then sprinkled another 1/2 cup over top. Cheese makes everything better. :)

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Misty H

Reviewed: Feb. 20, 2012

love this recipe it was the best

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yross

Reviewed: Jan. 29, 2012

Jally good. I made mine more Texican by adding one half cup of grated Monterey Jack cheese and cutting back the sugar to one tablespoon. Be sure and use coarse ground corn meal. Goes great with Chicken Chili.

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