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Miss Annie,My husband is still raving about this cornbread,he has given this recipe to everybody he can think of,He gardens every year,and so he makes his own jalapeno jelly and has done so for years.He says to give you 10 stars,but of course I can only give 5,but be aware he wants you to have 10 :) Thanks,Darlene
These were simple to make and were a huge hit with chili. Next time, I'll double the amount of cayanne pepper to give the muffins a kick, or I'll use hot instead of mild jelly. I'll be making this again and again.
Miss Annie, These are great! I used some of my MIL wonderful homemade pepper jelly. Moist and tasty...a definite keeper!! =)
Excellent recipe! My guest were quite impressed. Will definitely make again.
We absolutely loved these with our chili! The jam layer in the middle was a real winner. I actually made this in a baking pan and the baking time seemed to be just the same as for individual muffins.
Wonderful muffins! Really different, a great combination of sweet and spicy. Served with brisket but will remember this for chili, stews, and soups, too. Was clearing out last year's Jalapeno Jelly (before I made this year's batch), and am excited to find such a wonderful use for the jam all year long. Thanks for sharing the recipe!