Comments on: Jalapeno Cornbread

By: Ren

Ren — Thu, 10 Sep 2009 12:12:05 +0000

Wow, those are some of my favorites – sounds like a great dinner! Thank you, JoAnna

By: JoAnna

JoAnna — Thu, 10 Sep 2009 05:46:23 +0000

Made this tonight but I substituted 100% whole wheat flour for the sprouted. Also, because we’re weaning ourselves from “Jiffy” cornbread, I added 1/3 cup of sugar. I also made a batch of mac and cheese just in case I messed up my 1st ever batch of cornbread. One person told me this would be better as dressing. The others were too busy slicing and slathering butter on their portions. So from a dinner of fried catfish, stir-fried kale, mac and cheese, and your cornbread, the cornbread disappeared first. I still have mac and cheese leftovers for tomorrow! Can’t wait to try another recipe.

By: Ren

Ren — Thu, 06 Aug 2009 12:09:24 +0000

That sounds really good, Annette!

By: Sustainable Eats

Sustainable Eats — Thu, 06 Aug 2009 04:52:03 +0000

Yum! I ground some dried corn the other night, inspired by your corn pones and essentially made corn cakes fried in bacon grease. It was amazing – the fresh corn flavor tasted like I was eating corn on the cob with bacon. I bet this is equally amazing and can’t wait to try it. I have my beans sitting there looking at me for the charro beans. When I actually get them soaked I’ll make this to go with it! The jalapenos in the garden are ready, the fresh corn is ready, and I’m ready!

By: sinewme

sinewme — Wed, 05 Aug 2009 18:02:23 +0000

Yummy! We love cornbread!

By: Dink

Dink — Wed, 05 Aug 2009 10:41:29 +0000

oh yum. I do remember unadulterated corn…had some just the other day. From the Farmers Market comes wonderful eating. I will try the corn bread for sure