JALAPENO CORN BREAD
Wonderful cornbread with a hint of spice.
Provided by Sheila
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
- Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
- Put butter into a 9-inch square baking dish.
- Melt butter in preheated oven, 2 to 3 minutes.
- Pour corn bread batter into the baking dish over melted butter.
- Bake in preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 20.5 g, Cholesterol 89.5 mg, Fat 22.7 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 6.6 g, Sodium 590.7 mg, Sugar 2.6 g
CREAMED CORNBREAD WITH JALAPENO BUTTER
Provided by Ayesha Curry
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish.
- Mix together the butter, jalapenos and salt in a small bowl until thoroughly combined. Transfer the jalapeno butter to a small decorative bowl, cover with plastic wrap and refrigerate until ready to serve.
- Whisk the corn muffin mix together with the creamed corn, eggs and scallions. Pour the batter into the prepared baking dish and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 22 minutes.
- Cool slightly before serving. Cut into squares and serve with the jalapeno butter.
CHEESY JALAPENO CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
- Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.
FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE
Steps:
- Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.
- Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)
- Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.
- Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.
- Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.
- Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it's fully baked. If the toothpick comes out dry, remove from the oven.)
Nutrition Facts : ServingSize 1 piece, Calories 515 kcal, Carbohydrate 49 g, Protein 16 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 129 mg, Sodium 729 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 10 g
BETTY'S MEXICAN CORNBREAD
Make and share this Betty's Mexican Cornbread recipe from Food.com.
Provided by tcourto
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
- Now add the cornbread mixes and stir just until moistened.
- Pour into a greased 9x9 baking dish.
- Bake at 350 degrees for 30-35 minutes or until lightly browned and the edges pull away from the sides of the pan.
- Serve warm and refrigerate leftovers.
SWEET JALAPENO CORNBREAD
A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.
Provided by hotsauce
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 g
BETSY'S CREAMY JALAPENO CORNBREAD
The moistest cornbread you'll ever eat! The jalapenos are just for flavor - if you need more heat, you know what to do! Serve with some nice smoked Texas brisket, or ribs, or chili - anything goes! Thanks to my friend, and terrific cook Betsy for this one!
Provided by LorenLou
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Spray 9x13" pan with cooking spray.
- (Can also make muffins if desired).
- Beat eggs until frothy.
- Add the milk.
- Mix in the cornbread mix until you have a smooth batter (but don't overbeat).
- Add onion, cheese, corn and jalapenos.
- Bake 30 minutes, or until golden brown on top.
- (Muffins may bake a little faster).
Nutrition Facts : Calories 290, Fat 14.8, SaturatedFat 7.7, Cholesterol 69.3, Sodium 633, Carbohydrate 28.4, Fiber 2.4, Sugar 7.4, Protein 11.6
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