33 Reviews

A very nice bread recipe. I made the cornbread as per directions, except I cooked it in 2 cast iron skillets with a little fat. I put the skillets in the oven and got the fat very hot, then added the cornbread mixture. The bottom of the cornbread turns out crisp, which helps hold it's shape when cut. We absolutely loved the flavor of this cornbread. Spicy and totally irresistable. Thanks for sharing this keeper.

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Miss Annie March 12, 2003

There are so many variations of corn bread, and this is yet another wonderful one! It's got that grainy, crumbly texture. It's so flavorful. I thought I had creamed corn on hand, but no. So, since I learned that canned cream corn is merely split corn kernels, I processed my whole kernel corn briefly in my mini-prep and it worked beautifully. Thanks Sue L!

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GinnyP March 08, 2003

Very nice result both visually and taste-wise. I used maple syrup instead of sugar and only 1/2 cup of butter - would do those things again. Would use more jalape

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kjhvt July 13, 2014

I was looking for a unique Mexican corn bread recipe and came across this one. I've tried other very good recipes before, but this one is different as it doesn't use flour. As a result it is verrrrry corny--lol! No pun intended. Seriously, though I found it to be quite addicting and is now my favorite recipe for "Mexican" corn bread. One thing I did change was to add a couple tablespoons of sugar for a sweeter but not too sweet bread.

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shortcakes January 30, 2014

Everybody loved this & we inhaled it! But, in the end, i couldn't detect the cheese nor was it very spicy(?). I used 1/2c fresh minced jalapenos (3 large) and it just wasn't spicy. :( But it was a good enough recipe to make again with more cheese & peppers, lol. I think 3/4c butter was wayyyy tooo much...i could barely get it combined. And after baking, the bottom of the cornbread was greasy. So I think I'll only use 1/2c next time. This was quick to put together. Made for Sun & Spice event in Veggie & na/me forums 2/13.

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Elmotoo February 21, 2013

This is my new favorite recipe for cornbread. I diced the jalapenos, and used lowfat (2%) cheddar and 3 jumbo eggs since it didn't give a size. I hesitated on the amount of butter in the recipe, but used it all, and found the cornbread so moist it didn't require any additional butter. Definitely a keeper - thanks!

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Krista48439 July 26, 2012

Great recipe! I made it as a side to the Easy Chipotle Chili recipe from spaceace and it was a wonderful compliment! Received rave reviews from all of my guests!

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connoryellow May 05, 2003

Made a large batch of this for church camp (multiplied the recipe by 6). Turned out AWESOME! One of my assistant cooks grew up eating soul food and told me, "I was skeptical because nobody makes cornbread like my mom. But this was better than mom's!" I used fresh jalapenos and used only a quarter of what was called for... not all junior high campers can handle spicy food. If it were for me, I would use the amount suggested (fresh, diced, without removing the seeds).

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Da Huz July 31, 2013

Delicious cornbread! This is so flavorful - love the kick from the jalapenos! So moist, with a great texture. Very nice with chili. Thanks for sharing! February's Sun and Spice Event '13

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Starrynews February 11, 2013

We absolutely love it. Here in Texas we don't like our cornbread sweet so I was very happy to find a good, old-fashioned cornbread recipe like the one I grew up eating. I have also used whole kernel corn that was briefly processed in a food processor or blender in place of the cream corn and it was perfect.

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D2thaK November 14, 2010
Jalapeno and Cheddar Cornbread