Comments on: Jalapeño Cornbread

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 02 Feb 2024 17:39:03 +0000

In reply to Caroline. Hi Caroline, Great to know this recipe worked well as muffins! I'm so glad you enjoyed it.

By: Caroline

Caroline — Wed, 31 Jan 2024 16:54:20 +0000

In reply to Njean.

I made these into muffins and they turned out very moist and flavorful. Most cornbread I’ve eaten are usually so dry and crumbly but this recipe is the complete opposite! I substituted honey for maple syrup and enjoyed the subtle sweetness.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 19 Jan 2024 19:01:44 +0000

In reply to Njean. Hi, so glad you enjoyed it!

By: Njean

Njean — Fri, 19 Jan 2024 03:13:03 +0000

Thank you for cornbread recipe.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 17 Mar 2023 18:06:59 +0000

In reply to Barbara. Hi Barbara, yes, as long as the pan is oven-safe.

By: Barbara

Barbara — Fri, 17 Mar 2023 17:13:23 +0000

I don’t have a 10-inch skillet. Can I use a normal 10 inch frying pan?

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 16 Jan 2023 14:51:01 +0000

In reply to Joe. I'm so glad you loved it!

By: Joe

Joe — Mon, 16 Jan 2023 01:26:43 +0000

I just made some. It is awesome. I didn’t have any maple syrup and so, having considered it’s viscosity, I used honey and just halved the amount. It worked marvelously!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 09 Dec 2022 16:54:53 +0000

In reply to JC. Hi, I recommend wrapping it in foil and warming it in the oven at 325°F. Hope you enjoy!

By: JC

JC — Wed, 07 Dec 2022 22:54:13 +0000

I need to make this the night before. What is the best way to reheat without drying it out?