I made this awhile ago and just never got the chance to post. It is a Jalapeno Cheddar cornbread recipe from Ina Garten available here. This is the first time I had ever made cornbread and it worked pretty well, the only concern was that it was a little crumbly compared to those I have had out. Any suggestions there?
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Katerina, in your photo it looks fine and we both did the same cornbread. Perhaps the type or cornmeal (cornflour) or not enough grated cheese in the mix?
It looks really tasty! I’m not sure how to make it less crumbly, but every corn bread I’ve ever had is somewhat crumbly.
That cornbread looks good. You can see the cheese melted on top and the bits of jalapeno in it.
I thought it was supposed top be crumbly! It looks perfect! Be happy…
Maybe I will try more cheese next time, but I guess I just shouldn’t worry too much.
I too have found a distinct difference between my homemade cornbread compared to what I’m served in restaurants. Following is a link for “Jalapeno Cornbread – Now with 75% less crumbs”. This might offer the answer you are looking for. What I noted about the recipe in the link was his comment not to use baking Powder in cornbread because it gives the cornbread an odd flavor. I have always commented to my husband that my cornbread tastes strange in a way I couldn’t identify and now believe the baking Powder to be the cause. The solution is to use baking Soda and buttermilk to activate it. Check it out:
http://foodwishes.blogspot.com/2008/01/jalapeno-cornbread-now-with-75-less.html
I just made the 75% less crumbs recipe (except I only used 1/4 cup sugar, substituted the buttermilk w/1 tbsp lemon and skim milk, and added 1/2 tsp cayenne, no jalapenos). It isn’t crumbly at all, and SUPER tasty!
Thanks L & LisaRene, great tip!