Last night I made Ina Garten's Cheddar Jalapeno Cornbread to go along with dinner (vegetable sandwiches). Overall the recipe was very easy to follow and not difficult to make. I did leave out the scallions and I topped the cornbread with slices of Vlasic pickled jalapenos that I had left from another recipe. The flavor of the bread was pretty good but I don't know where she got only a 20 minute cook time. It actually took me 45 minutes to get the bread done. Honestly I doubt that I would make this again because I think I could get the same results (if not better) using a boxed mix and adding the jalapenos and the cheddar cheese to that mix.
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