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Perfect, even without the cheese and skillet!
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.
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 recipethis came out great, loved it!
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!
Not as good as shared…dry and lacks sweetness. Would not make again
If you put mustard on a burn it will stop the pain pretty quickly. Dont leave it on more than 15 or 20 minutes.
I posted this because of your tips and the burn you suffered.
Can I use greek yogurt in place of plain yogurt?
Hi Brianna! Yes, you can. According to Cook’s Illustrated, the general rule of thumb reduce the amount of Greek yogurt by about a third. I’d use 1/2 cup Greek yogurt and substitute the last 1/4 cup for water, and stir it together. Thanks for your question! Let us know how it turns out.
Yes – I use Greek yogurt 1:1 and add a splash extra of milk.
i did, it was fine
Whoo hoo!!!! Don’t be shy about the jalapeños: that’s the backbone for this satisfying recipe
Could these be made in cupcake tins?
HI, Didi! Yes, they could be made in cupcake tins. I would just reduce the bake time.
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.