Some Like It Hot

• Rating between 2,500 and 8,000 units on the Scoville scale of the heat in peppers, jalapenos fall below serranos, which rate 5,000 to 23,000 units; and above poblanos, which rate 1,000 to 2,000 units; and above pepperoncinis, which come in at 100 to 500 units. The ratings measure the amount of capsaicin, the chemical that makes peppers hot. To reduce the heat in jarred or fresh jalapenos, remove the capsaicin-rich white membrane inside the peppers, along with any seeds.

Pick A Peck

• You have some choice when it comes to jarred jalapenos. Most are pickled with salt and vinegar as preservatives, so you get a pickled flavor in addition to the flavor of the peppers themselves. Many manufacturers also give you the choice of hot or mild versions and sliced or chopped preparations. Any and all of the varieties work in cornbread, depending on the amount of heat and jalapeno flavor you want.

Sliced, Diced or Minced

• As with other vegetables or meats, jalapenos, drained and patted dry, go into the wet ingredients when you bake cornbread. Add from a few tablespoons to 1/2 cup of jalapenos to the milk, butter and eggs to the dry ingredients. Some recipes call for finely minced or diced jalapenos, but if you want a more noticeable bite of jalapeno in your cornbread, keep the peppers sliced as they are straight from the jar.

Jalapeno Partners

• Jalapenos pair well with other strongly flavored vegetables, such as tomatoes and onions. In addition to the jalapenos, add a tablespoon or two of salsa with tomatoes and onions along with the other wet ingredients. Salty bacon bits or cheddar cheese help tone down jalapeno's heat and add another layer of flavor. Or, take an nontraditional approach by adding finely chopped raw or cooked shrimp to the batter along with finely chopped garlic and some scallions.