Comments on: Jalapeno Cornbread

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 15:41:47 +0000

In reply to Monique. Thank you for trusting my recipes, Monique! I'm so glade everything has been so helpful. You can add about a cup of corn. :)

By: Monique

Monique — Thu, 16 Jul 2026 02:17:27 +0000

In reply to Ros. Thank you Sam, I have become a confident baker because of your teachings how much thawed corn would be good for this recipe, maybe 1/2 cup?

By: Sam Merritt

Sam Merritt — Wed, 03 Sep 2025 02:07:05 +0000

In reply to Janice. Hi Janice! I think you could swap out a little bit, but I probably wouldn't go more than about 2 tablespoons. It's going tor change the texture of the cornbread.

By: Janice

Janice — Tue, 26 Aug 2025 07:28:47 +0000

can I use honey instead of the white and brown sugar in my buttermilk jalapeno cornbread?

By: Sam

Sam — Mon, 07 Apr 2025 17:41:39 +0000

In reply to T Whitfield. You would use the same temperature. You don't need to heat your skillet up first. It may just take a minute or two less in the oven. Enjoy! :)

By: T Whitfield

T Whitfield — Sat, 05 Apr 2025 19:20:05 +0000

Hi. Can you bake this in a cast iron skillet? And how long and how high the temp? And should skillet be heated up first? Thanks

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 16 Jul 2024 12:59:39 +0000

In reply to Tina Mahanay. Wonderful! Thanks for letting us know, Tina

By: Tina Mahanay

Tina Mahanay — Tue, 16 Jul 2024 01:56:32 +0000

In reply to Emily @ Sugar Spun Run.

Came back to say that it was absolutely perfect!! Thanks again!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 15 Jul 2024 14:42:29 +0000

In reply to Tina Mahanay. Hi Tina! Yes, you can adjust the sugar to taste

By: Tina Mahanay

Tina Mahanay — Sun, 14 Jul 2024 21:32:05 +0000

Hi Sam!
I’m a huge fan of your recipes, but I don’t like sweet cornbread. Can I make this without the sugar?

By: Sam

Sam — Sun, 26 May 2024 02:45:51 +0000

In reply to Lauren. I'm so glad you enjoy it so much, Lauren! :)

By: Lauren

Lauren — Thu, 23 May 2024 20:19:04 +0000

I have made this several times and it turns out great every time, it’s my go to whenever I want cornbread!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 14 May 2024 16:50:42 +0000

In reply to Ros. Hi Ros! Over-mixing your batter will cause a dense texture. To avoid this, you should use a gentle hand when combining your wet and dry ingredients, and definitely do not use a mixer! We're glad the flavor was good

By: Ros

Ros — Mon, 13 May 2024 19:46:42 +0000

In reply to Marlene K. I just made this. It tasted good but it came out a bit dense. Any tips on how to make it not dense?

By: Sam

Sam — Tue, 20 Sep 2022 01:40:26 +0000

In reply to Salvatore. Hi Salvatore! I have not tried making this as muffins so I'm not sure how long to bake them or how many it will yield. You'll want to keep the temperature the same though. Let me know how it goes if you try it. :)

By: Salvatore

Salvatore — Sun, 18 Sep 2022 02:58:16 +0000

I would love to make corn muffins with this recipe. Any idea how many it would make and how is should adjust the baking time/temperature?

Thank you!

By: Karissa

Karissa — Fri, 08 Apr 2022 13:19:44 +0000

In reply to Sam. I see what you mean. :) Yes, I love your buttermilk cornbread! Thank you!

By: Sam

Sam — Fri, 08 Apr 2022 12:53:58 +0000

In reply to Karissa. Hi Karissa! With all of those changes I'm really not sure how they will turn out. Those are some pretty big adjustments to the recipe. You could try my buttermilk cornbread. That does require buttermilk, but if you don't have any you could make my buttermilk substitute. :)

By: Karissa

Karissa — Tue, 29 Mar 2022 16:16:51 +0000

Would it be possible to use milk instead of heavy cream? Also, does the creamed corn contribute to the moistness? Would it be possible to leave it out? Thanks. 🙂

By: Marlene K

Marlene K — Mon, 22 Nov 2021 17:47:17 +0000

I only had an 8 x 8 pan. Cooked it for 45 minutes. It appears cooked through. Made it for Thanksgiving so it’ll be a surprise. Keeping my fingers crossed!

By: Jolena

Jolena — Tue, 16 Nov 2021 17:24:38 +0000

So delicious! The perfect blend of sweet and spicy. Not hot at all, just a little kick.

By: Tyler

Tyler — Mon, 17 May 2021 01:17:21 +0000

In reply to Sam.

It sounds like people are using 8×8 pans and not the recommended 9×9. 9×9 can actually be a little harder to find and most people won’t notice the 1″ difference.

By: Becky

Becky — Sat, 06 Mar 2021 20:31:30 +0000

In reply to Sam. I had the same issue too. Mine was still liquid in the middle.

By: Hope

Hope — Sat, 20 Feb 2021 07:24:52 +0000

In reply to Angela Baker. I would agree over issue. Mine was done in 25 minutes. It looks very light still the top of it but it was done. Took it out exactly at 25 minutes and out the toothpick one minute after came out clean and cut it and so yummy.

By: Angela Baker

Angela Baker — Sun, 03 Jan 2021 03:28:06 +0000

In reply to Kathi Urango. I had the same issue. Baked for 25 minutes and then kept going for 5 minutes increments after that for a grand total of about 40 minutes. No other baking issues. Flavor was great though!