*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great bread! I used one whole jalapeno (like things with a kick )--also added a bit of garlic powder and onion flakes. I ended up having to add more water to my dough....probably b/c of the "extras" I threw in.
I did as others suggested and increased the amount of peppers used in this bread and it turned out good. I was disappointed in how small the loaf turned out but it may have had something to do with the express setting I used on my bread machine. My husband enjoyed it a lot and liked the kick the jalapenos gave it.
Per other reviewers I was expecting a small loaf but not quite this small! I thought this bread certainly had to be heavy but I was pleasantly surprised by the light chewy texture. I added extra jalapenos but thought that it could have used even more. If you have left-overs try toasting slices and serving with breakfast. Yummy!
Had a large get together that i had promised to bring jalapeno cornbread. I had never made it before so I found this recipe and decided to try it. We made it by hand as I had to make a quadruple batch. We found the recipe to be more like jalapeno bread with some cornmeal. I would change the ratio to 2/1 bread flour to corn meal. Definitely nice with the extra peppers! (THANKS!)We found that it had to cook for about an hour (cake pan) before it was not doughey any more. Also butter the top and add some Kosher salt for a very nice twist! Overall loved it and will make it a keeper.
I made this for New Years to go with our ham and beans. Wow this is really good. I did not change the recipe except adding the whole jalapeno. I baked in a #5 cast iron skillet (yes that is all it makes). Next time I will double this because I eat half by myself.
Not really corn bread. I opted to leave the corn out of the recipe. This recipe only made a very small (about half of bread machine pan) loaf. The bread itself was very good but next time I'll omit the corn double all the other ingredients and hope to have a full loaf of bread.