Jalapeno and cheese cornbread from The New Vegetarian Epicure: Menus--with 325 All-New Recipes--for Family and Friends by Anna Thomas

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Notes about this recipe

  • anniecc on October 24, 2024

    I’m not American and this was my first time making cornbread. I liked the flavours although the texture was a bit ‘cakier’ than I expected, not sure if that was because I used very fine cornmeal. I also used spring onions/scallions instead of regular onions, which worked well. Next time I would reduce the baking time by 5-10 minutes as it came out a bit dark at the edges.

  • FredHassan on September 12, 2010

    I make this in my cast iron skillet. It's very flavorful

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