6 Reviews

Love this recipe. I always bake mine up in a cast iron skillet and it takes less time to make. I also did not have regular milk one evening and used buttermilk in its place and it was amazing.

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Kimberley R. May 31, 2015

Great. I did bake it in a hot,oiled cast iron skillet and it turned out beautiful.

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Kim~In~Canada July 30, 2013

YUM!!
I just made this and had to try some. DELICIOUS.
These are the modifications I made and it is seriously awesome.
- Halved the recipe - baked in a 8x8 pan
- Instead of oil used melted butter
- Used soymilk instead of regular milk (it's all I had)
- Added about 2/3 cup frozen corn

I will definitely make these again!

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jennanana April 16, 2011

Excellent cornbread. The texture was just perfect. I used 5 fresh jalapenos instead of the pickled and that worked well for us. Only used half the sugar because we prefer a less sweet cornbread and baked it in my large iron skillet. Excellent. Thanks for sharing. Made for PAC Spring 2010 :)

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~Nimz~ May 02, 2010

I thought these were really good. Loved the addition of peppers and cheese. I cut the recipe in half (Billy doesn't eat peppers) and made 6 muffins and a mini loaf. For now, I'm going to freeze the loaf. My plan is to slice it then toast in the toaster oven to go with chili. Looking forward to that. (Billy doesn't eat chili either) ;) I'll let you know how that works out. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

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Diana #2 April 24, 2010

I halved the recipe and used fresh jalapeno instead of pickled. I seeded and chopped the jalapeno. Then I put a scant teaspoon of water with the pepper and microwaved for 45 seconds to slightly soften the pepper. The resulting cornbread was excellent and I will make again.

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Bill in SD, CA April 26, 2009
Jalapeno Cheese Cornbread