But first, let’s talk about how to make jalapeno cornbread, shall we? For me, there is nothing better than a moist, almost juicy piece of cornbread that is jammed full of chopped jalapeno peppers and a bit of wonderful melty cheese. The only person I know who loves cornbread more than I do is my wife, Patty. She is CRAZY for cornbread and wants it even more than I do. That’s saying a lot! What’s so GREAT about cornbread is its versatility. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. There is a secret, though, to making cornbread that is moist and not dry. You’ll find that secret in the recipe, and more on that below. You can also serve it as a meal starter, just a bit of jalapeno cornbread before the main course is served. One of my favorite ways to serve it, though, is as dessert. Try drizzling a bit of honey over a slice of jalapeno cornbread, or tomato gravy. Guaranteed it will become one of your favorite desserts ever. The only downside to cornbread I’ve ever seen is that it can be dry. Oh no! Nobody wants dry cornbread! I sure don’t. Mike likes to joke about how much I love it, but the truth is - it isn’t a joke. I love cornbread. Period. NOTE: This post was updated on 10/18/19 to include new photo, video and information. It was originally published on 5/19/14.
