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Notes Regarding My Changes: I omit the Canola oil*. I also use 5 Tblspns. of bacon drippings** in place of the 5 Tblspns. of butter. I add 3 Tblspns of the bacon drippings to the batter the very last thing, stirring well to make sure the drippings are thoroughly incorporated into the batter. I use the*2 Tblspns of bacon drippings left in my skillet & I sprinkle a very light sprinkling of the cornmeal to the skillet lightly coated with the 2 Tblspns. of bacon drippings left in my skillet. This makes a delicious golden brown crust on the bottom of my cornbread. I always use a cast iron skillet for baking my cornbread and I love the golden brown crust it makes on the bottom of the cornbread.Regarding the jalapeños,** I use 2 to 4 canned or fresh jalapeños, drained, seeds removed, chopped. The recipe is correct in that you should taste test them first. Some jalapeños can be very hot and some can be as mild as bell peppers. If you get scorching chiles, you may want to scale back a bit. If they are too mild, taste the seeds, if there’s heat in the seeds; make sure you use the seeds. The recipe says that IF the chiles just aren’t hot, add some chile pepper flakes to the batter, however so far I’ve been really blessed in that I’ve never had to add chile pepper flakes to my batter. I ALWAYS use two thick hot pads on the extension used for hanging the skillet and two thick hot pads on the handle of the skillet when removing the skillet from the oven and when holding the handle to cut the cornbread into wedges to serve. I cut our cornbread into wedges as shown in the picture as some of us slice our wedge open & place butter into the cooked wedges while still hot & replacing the tops of the slices for the butter to melt into each wedge and some of us do not add butter to our wedges of cornbread. I serve our cornbread hot with the meal as opposed to cooling it almost completely first. Hot bread is delicious with a hot meal.
I’ve made this twice now. The first one was ok but I may have overlooked it. It also needed more peppers and a little sugar. I didn’t have plain yogurt but used my vanilla flavored and it didn’t change it at all so use what you have. My second try was great….more peppers, still used vanilla yogurt and 1/3 cup of sugar…I also turned the oven down to 350 and cooked it about 30 min watching and checking carefully after the first 20 min.
I made this and loved it. It has a strong jalapeño taste, which I haven’t gotten in previous bread recipes, and the spice perfectly comes out. It’s also moist and not too salty.
I’m so glad you like it Cait!
First time I followed the recipe exactly and it came out great. Next time I doubled the cheese, heaven.
Very moist and spicy. It’s awesome!
Can the yogurt be substituted and if so with more of what? Maybe milk or eggs) jalapeño cornbread
Hi Carol Ann, you may be able to substitute the yogurt with some diluted sour cream.
Very good but the baking soda could be cut down a bit.
Hi Adie, I haven’t tried a gluten-free or egg-free version of this recipe, but if you do, please let us know how it turns out!
Can this be made without wheat flour? for a gluten free version? also, any option to skip the egg? this already has yoghurt so shouldnt that help with structure?
Really wish this called for some sugar as that would’ve made it much more delectable. As is, not so great.
I’ve made this recipe several times and found it to be delicious. Personally, I would never put sugar in my cornbread but I’m sure you could have added some when you made it, if that’s what you’re used to. People do have differing tastes and what one finds “not so great”, someone else finds to be “very great”.
If I use fresh corn, do I have to cook the corn in advance? Or put the kernels in raw?
Hi Sam, I would just put them in raw.
I have a question – has anyone tried this with all cornmeal? I assume that would make it a bit dry?
Reir, I can’t say I’ve tried it using all cornmeal, but I swear I believe my grandmother made hers that way (without flour) & it was never dry or crumbly. I’ve been making my cornbread recently (3 or 4 times) using flour and it always comes out very crumbly and dry. Next time I make it I’m going to leave out the flour and see how it turns out. My last batch of cornbread wasn’t quite as dry as usual because I added a small can or creamed corn. If I can remember, I’ll let you know how my next pan of cornbread comes out.
I made this yesterday, followed the directions exactly. It was DELICIOUS! Thanks so much for such an awesome recipe!
I made this last night and found it to be bland and dry. I really wanted to like it, but I’m thinking it definitely needs more salt and I’m not sure what to do to increase the moisture.
Hi Amy, if it’s bland, it likely needs more salt (and maybe more chiles too). If it’s dry, it likely cooked too long.
You can also add a tablespoon of sugar to the mixture, that will make it more moist.
My family adores jalapeno cornbread, but it’s usually my brother-in-law who makes it. Now I have a recipe of my very own so I can start making it myself. As far as I know, his is pretty much like this one with the exception being that he adds 3 or 4 finely chopped green onions to it. Smack-dilly-icious!
Discovered coarse ground polenta is our cornmeal. Problem solved. Hope to make the recipe this weekend!
Wow this looks delicious, I really love spicy foods. I might try making this during the weekend, maybe do a Southwestern food theme. Could you also add a few drops of hot sauce to help spice it up a bit more?
Sure, sounds great!
Regarding cornmeal, I don’t know how to make cornbread without using cornmeal. That’s sort of making wheat bread without flour. If you can’t find cornmeal in your local market, you may be able to order online. Good luck!
What about polenta or corn grits?
Elise, I was shopping online for a cast-iron skillet when I saw this sheath which seems like a good solution to the hot-handle problem.
I have one of those, though it’s always hiding in the back recesses of one of the kitchen drawers when I need it, so it doesn’t get used that often!
I see that sheath is silicone. Pam, have you had any experience with silicone hot pads or anything? It just seems to me that heat would bleed right through them, though I know logically it probably doesn’t or silicone items wouldn’t be so popular right now. I used to have three handle covers made of – oh, I don’t remember exactly what – whatever hot pads were made of back in the 70s? The really good hot pads with insulation in them, not these mostly cheap ones today that are nothing but cloth. I wish I still had those; don’t know how I managed to lose them.
Hi. I live in Australia, but the recipe sounds delicious. I don’t think we have cornmeal! Is there a substitute? I don’t own a skillet either at the moment – does it work in a regular bread tin! Thanks.
You can use polenta