‘The Satan’s Cornbread’ Will Get Rave Opinions At Your Subsequent Church Potluck

There are two varieties of of us who take meals to a church potluck—those that play it protected and convey traditional, anticipated dishes, and those that swing for the fence with a dish that’ll have of us whispering within the fellowship corridor. This Jalapeño-Cheddar Cornbread is the latter.

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Folks have robust emotions about cornbread. Some denounce the usage of sugar because the thirteenth lethal sin. Others testify that buttermilk is the one liquid that ought to be allowed inside a 2-block radius of your recipe. Opinions are like cast-iron skillets; all people’s obtained one.

This recipe will certainly flip heads at your subsequent church potluck; it could even trigger some consternation. Beverly St. Claire or Mrs. Walterine Jeffries might have to achieve into their pocketbooks to retrieve a dusty Tums pill or two. But you recognize what? They gained’t thoughts, as a result of this cornbread is so good.

Why Folks Love Our Jalapeño-Cheddar Cornbread

The causes individuals love this recipe are as bountiful as 9×13 Pyrexes at a potluck. We all know that cheddar makes every thing higher, and the sharp cheddar on this recipe takes it to a scrumptious new degree. But it’s the warmth that actually takes this recipe excessive. Diced jalapeños have a spicy heat that retains on kicking, making every chew of this corn-studded cornbread irresistible.

What Reviewers Are Saying About This Cornbread

• “I made this exactly as written, which is rare for me. It was terrific and it had rave reviews at the church potluck. Because I was making it the night before, I popped it out of the skillet and took it on a plate. It held together beautifully. I put it in the oven at church on the warm setting for 20 minutes before serving. If you like cornbread, you need to try this one.”

• “I just made this recipe and it’s absolutely fabulous! The only substitute I made was that I didn’t have buttermilk so I added a tablespoon of vinegar to the cup of milk—an old trick my mother taught me. I used 3 jalapeños instead of 2; one was red which made it very pretty.”

• “My husband calls this ‘the devil’s cornbread’ because of the jalapeño peppers. It doesn’t stop him from going back for seconds though!”

What If I’m Sensitive to Spicy Foods?

Just as a result of you may have a low warmth tolerance doesn’t imply you may’t get pleasure from this recipe. For a less-spicy cornbread, use diced poblano peppers. For a no-heat recipe, used diced inexperienced or red bell peppers as a substitute of chiles.

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