No ImageJalapeño Cornbread

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  1. Colter Kraemer

    I made this last weekend with a pot of chili. We absolutely loved it and I have requests for it again this weekend. Thank you. ❤️

  2. Cyndi

    Perfect, even without the cheese and skillet!

    xxxxxyyyyy

  3. Kathleen

    Very good. During this stay at home quarantine time, I had to utilize what I had on hand. I used up the plain greek yogurt and the sour cream in my refrigerator. I used canned roasted mild green chilies which was all I had. I also added a couple of tablespoons of sugar. I baked in the oven for about 25 min or until done. We loved it with honey.

    xxxxxyyyyy

  4. abigale

    i used half heavy cream and half coconut milk, i also used greek yogurt, didn’t even notice it said plain yogurt and i used a mix of a cup of pepper jack and some parmesan i had left from another recipe
    this came out great, loved it!

    xxxxxyyyyy

  5. Judy H

    Full disclosure: I haven’t tried making this with the hot skillet method as written.

    I make a meat mixture with the extra corn from a can of corn, beans, and seasonings. Whatever I have on hand – shredded chicken and green chilis and white beans, or taco meat with onion, and chipotle peppers, etc. Whatever we happen to have on hand. I mix that up in a 12 inch cast iron skillet, top it with a little sharp cheddar, spread the cornbread mix on top, and bake. Then I top it with a little cheese. If I have a Mexican blend cheese on hand, I top it with that. Serve with things like salsa, guacamole, or just avocado slices. To make it appear a little more formal, put a little cilantro with each serving.

    This has become my go-to recipe to make a cornbread casserole. We don’t usually want sweet cornbread, but the recipe suggests topping it with honey if you want more sweetness. I’m sure someday I’ll make it with the hot skillet method and serve it with honey. I know my husband would love that!

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