Comments on: Jalapeño Cornbread

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 02 Mar 2025 16:57:17 +0000

In reply to Mrs. Fournier.

So glad you liked it!

By: Mrs. Fournier

Mrs. Fournier — Tue, 11 Feb 2025 18:52:40 +0000

I have a small collection of cornbread recipes but this is absolutely the best sweet cornbread I’ve ever had.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 05 Jun 2023 13:05:08 +0000

In reply to Melissa.

So glad you liked it!

By: Melissa

Melissa — Fri, 12 May 2023 00:33:17 +0000

Love this cornbread ! This is my go to recipe ! So delicious with the pickled jalapeño and brine!!!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 01 Mar 2023 15:30:47 +0000

In reply to Shelly.

So glad you liked it! Thanks for adding what you did for muffins!

By: Shelly

Shelly — Sun, 26 Feb 2023 16:05:40 +0000

I made this recipe as written but converted into muffins and they came out very good. I would suggest when making this recipe as muffins – lower the temp to 350F and bake for 15-17 mins. My first round of muffins at 400F came out too brown around the edges while the filling wasn’t cooked all the way. But, my second round while lowering the temp for muffins worked perfectly. I also would suggest adding more jalapenos, going up to 1/2 cup. My guests said they loved tasting the jalapenos. Thanks for the recipe!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 14 Dec 2022 12:16:24 +0000

In reply to Andy.

So glad you liked it, and hope you had a great camping trip!

By: Andy

Andy — Wed, 14 Dec 2022 06:04:32 +0000

Made this in a cast iron camp Dutch oven; 10″ 4qt size, with charcoal above and below, on a recent outing, and other than a little overcooking on the bottom (with my lax attention to blame), it came out very well. Not mushy, good crumb to the bread, with plenty of jalapeño distributed throughout to give it a nice kick. Went a little heavy on the butter (camping conditions) and used an organic granulated sugar, somewhere between white and demerara; otherwise true to your recipe. It was right around freezing as we made it in camp, and had to warm the mixing bowl as the butter and honey would start to seize up.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 23 Jul 2020 12:02:05 +0000

In reply to Renee.

So glad you liked it, and thanks so much for taking the time to leave this comment! Yes, the cornbread is dense but not too dense, and it will get dense if over-mixed, so that might have been the culprit if it seemed too dense.

I made some edits to the recipe card. It should be 1 tablespoon jalapeño brine (THANKS for pointing this out!!).

As for the skillet, here’s what I recommend: preheat a 10″ skillet in the oven while it warms up. Once the oven is preheated, remove the skillet (carefully!) and add 1 tablespoon butter (or bacon grease, if you have it) and allow it to melt, coating the bottom and sides. Pour the cornbread batter in and bake according to directions. You can also use bacon grease in place of the butter as you did (though that also might contribute to making it more dense). I added this to the recipe notes as well. Thanks again! :-)

By: Renee

Renee — Thu, 23 Jul 2020 07:29:23 +0000

Thanks Eluzabeth.
We got that cool weather; 71 degrees was oerfect for baking this and the flavor was awesome. It’s dense (did I over mix?) but not a problem; we both love it. Having it again today with my favorite quick version of shrimp gumbo.
Questions: I was confused about which ingredient amounts to use for baking thus in my cast iron skillet. The link took me to a much different recipe. I defaulted to following this recipe but with bacon grease added at the end as in the other.in place of butter.
Also, the ingredient list here calls for two tablespoons of brine from the jalapeños, but the directions say 1 tablespoon. Which was right? (I used two)

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 14 Jul 2020 17:36:20 +0000

In reply to Renee.

So glad you’re going to try the recipe! For buttermilk, I would just sub out the milk for it in an equal amount. Then leave the recipe the same! Hope that helps! :-)

By: Renee

Renee — Tue, 14 Jul 2020 16:55:21 +0000

Being honest here, ***** is a lot since I haven’t made it (yet) and I’m commenting ahead to ask a question, but it’s close enough to other cornbread recipes I use to feel confident of at least four stars. The other one is because you’ve given me a use for the pickled jalapeños in my pantry, as well as the brine 🙂 , you offered a shortcut to the usual combining leavenings & flour step, and already answered “can I do this in my cast iron pan,” which I love to use for cornbread. Would bake it right now but we don’t have AC–so it has to wait for the next cool day. And I’ll be leaving out the sweetener, lol. Just not my taste.
Now my question: I have some buttermilk that needs to be used. How should I adjust the baking powder to do that?
Thank you so much for posting this.