No ImageJalapeño Cornbread

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  1. Margo Haynes

    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.


  2. Wendy Smith

    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.


  3. Cait

    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.


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  4. Captain Terry

    First time I followed the recipe exactly and it came out great. Next time I doubled the cheese, heaven.

  5. shawana

    Very moist and spicy. It’s awesome!


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