Great recipe and the best cornbread I've ever had. I always thought my mom made the best corn bread but she just got bumped to second place. Sorry Mom. I made this to go along with some sloppy Joes but this was so good and we ate so much, it became the main course and the sloppy Joes became the side dish. Since a couple of reviewers stated it was a bit oily I cut back the oil by about one fourth and added a little extra butter milk. I served it with honey butter and it couldn't have been better.
This is the recipe I've been looking for! It is a bit oily for me so I cut back on the vegetable oil, not the bacon grease. It has just the right amount of heat and cheddar. I expected it to be too gritty without any flour but it has a good texture unless you like a high, fluffy, cake-like cornbread, but (for me) that isn't cornbread.
Thanks! Very good. I used 3 peppers instead of 2 and a little more cheese. Something was missing ... maybe a little flour? I will definitely make this again.
The flavor and texture is good, but a tad bit oily for us. I am going to play with this one, thanks for posting.
Loved your granny's recipe--very moist and delicious bread! I used only one jalapeno which was very mild and just right for my family. Went very well with my Chile Con Carne With Red Beans, Chile Con Carne With Red Beans! Made for Flour Power in the Photos Forum, April 2008-- a definite keeper! Thanks ratherbeswimmin'!
This was great and then I realized I forgot the cheese so it must be even better if made correctly! I'll try again and update, it was a delicious goof on my part though.
Excellent cornbread. Easy, moist and oh so savoury. Thank you!
This was easy to make. One of the best Ive ever had. I think you could leave the Jalapenos out for a regular cornbread and It would make a basic yummy cornbread. Thanks for the Recipe.
My husband loved the recipe, but I found it a little too heavy (the vegetable oil along with the cheese and bacon fat). I made it in a glass pan, but I think cast iron is the way to go to get a crisp outside to the cornbread. The recipe was very moist. I did not have buttermilk on hand so I used Substitute for Buttermilk to make it from milk and lemon juice. The heat was perfect with the jalapenos, not too hot. I enjoyed this recipe, it was very filling along with a pot of chili.
First let me say I have never cared for jalepeno anything. However, my divorced son lives with me and he loves it. I made this cornbread and it was absolutely delicious! He took leftovers for lunch the next day, he said it was even better.