Original recipe looked great, but I wanted to add corn and cheese. Went with this recipe and added about 1/2 c. shredded cheddar (with a sprinkle on top for presentation. I doubled the recipe for a party (14x10 pan) and changed cooking temp and time to 375 for about 25 min. Positives: Great texture! For this reason, it's my new favorite cornbread recipe. Perfect texture is hard to find. Negatives: The original recipe and this one use olive oil. I didn't like the fruity flavor it added and would next time use a different oil. The second day, I don't notice the olive oil flavor as much, but the first day it was very pronounced. Tip: Mixing the jalapenos, cheese and corn with the dry ingredients just prior to adding the wet, made for nice even dispersement in the bread.
Was this review helpful?
1 user found this review helpful
Original recipe looked great, but I wanted to add corn and cheese. Went with this recipe and...