This sweet, spicy cornbread is not for the faint hearted! It has plenty of jalapenos and is simply delicious served with a big bowl of chilli con carne. It is important to grease your dish and chop the chilli peppers before starting. Allowing the mixture to stand, then disturbing it will reduce the effectiveness of the baking powder.
Easy to make. Chopping a cup of jalepenos took the most time. Made it for a chili cook off and it fared about the same as the other 2 cornbread options. - 14 Nov 2017 (Review from Allrecipes US | Canada)
Just finished making this. First time ever making cornbread and it's amazing. I substituted butter for margarine, did half a cup of sugar with about a tablespoon of maple syrup and brushed some butter and maple syrup on the top after it came out of the oven. Highly recommended. - 26 Oct 2017 (Review from Allrecipes US | Canada)
One of the best cornbreads I've ever made! Not too sweet (although if you want it sweeter just add more sugar). I halved the jalapenos and added 2/3c shredded cheese. Poured it in to a hot cast iron skillet and baked it in the oven. Kids LOVED it! - 26 Oct 2017 (Review from Allrecipes US | Canada)