3 Reviews

Congrats on your Week 17 Football pool win! I made a batch of this last night as the ingredients looked very interesting. I'm not much on jalapeno's but they added a good flavor to this cornbread. I used a 1/2 package of Jiffy mix and a 1/2 package of regular cornbread mix so it wouldn't be too sweet. I cooked it in my cast iron skillet and it turned out great.

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Sherrybeth January 06, 2011

Easy & perfect to accompany chili or soups. I cut the recipe in half and used 1 small box of Jiffy cornbread mix, but still used the full jalapeno. I liked the idea of layering the ingredients. The presentation was creative and made for pretty wedges. Thank you for your entry & good luck!

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Susie D November 07, 2010

This was one of our favorite dishes from our sampling of the contest recipes. We really wouldn't change anything as far as ingredients goes, but in the future I will adjust the pan size. A smaller pan (8 inch spring form or an 8x8 square) would allow the cornbread to be taller and stay a little moister during baking. I made just as directed, except left cheese out of half for DH & DD to eat. I loved the layered idea and all the ingredients went really well together. Thanks for sharing your creation! Made & enjoyed for Fall 2010 Dining on a $ Contest.

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**Tinkerbell** November 06, 2010
Tailgater's Delight