Reviewed: May 2, 2012

Okay, I completely changed this recipe. But it gave me the IDEA for what I did, and that turned out really well, so it gets a good rating for that. I made a huge batch of this site's "Cornbread Muffins I" by Lisa K and added pineapple chunks (from a can, not pineapple season) and diced seeded jalapeno. Corn chunks in the batter, with larger pineapple chunks, with slightly hot jalapeno bits made for some very tasty cornbread rolls.

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Reviewer:

lrichard96

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Bryant, Arkansas, USA

Reviewed: Mar. 3, 2011

I think roasting the jalapeno takes the heat out of it, ends up tasting more like canned fire roasted green chilis. I'm not sure the effort to roast, peel, and chop one jalapeno is worth the effort...but just my opinion. If I make this again, I think I'll just seed, chop, and add the jalapeno raw, as I didn't taste any "hot." The fresh pineapple definitely can be tasted and adds great flavor. This also would make this a snap to get into the oven. Very crumbly and sweet cornbread, but very tasty. Served with some homemade jalapeno jelly I had in the fridge.

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