By UT Theta Chef on May 07, 2007
Photo by ~Nimz~
Photo by ~Nimz~
"A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe."
Serving Size: 1 (105 g)
Servings Per Recipe: 16
"Great. I did bake it in a hot,oiled cast iron skillet and it turned out beautiful."
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!"
"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 :)"
"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."
"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."