Cheesy Jalapeno Corn Bread Food

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JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

CHEESY JALAPENO CORNBREAD



Cheesy Jalapeno Cornbread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1 cup grated Cheddar
1/4 cup shortening
2 tablespoons butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

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.

CHEESY JALAPENO SKILLET CORN BREAD



Cheesy Jalapeno Skillet Corn Bread image

Provided by Food Network

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 23

2 1/4 teaspoons salt
1 1/4 teaspoons ground dried New Mexico chile peppers
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground dried chipotle chile peppers
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
2 tablespoons unsalted butter
4 tablespoons cottonseed oil, preferable, or vegetable oil, in all
1 1/2 cups chopped red onions
1/2 cup fresh poblano chile peppers, seeded and chopped
1/2 cup fresh Anaheim chile peppers, seeded and chopped
1/2 cup fresh red (preferably, or use green) jalapeno chile peppers, seeded and chopped
3/4 cup corn flour
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup cornmeal
1 tablespoon plus 2 teaspoons baking powder
1 large egg, beaten
1 1/2 cups milk
5 tablespoons unsalted butter, melted and cooled to room temperature
1 cup Cheddar, freshly grated
1 cup Monterey Jack, freshly grated

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
  • Preheat the oven to 350 degrees F.
  • While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
  • Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
  • Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.

EASY JALAPEñO CHEDDAR CORNBREAD



Easy Jalapeño Cheddar Cornbread image

This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 6

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/4 cup chopped pickled jalapeño chiles
1/2 cup shredded Pepper Jack cheese (2 oz)
1/3 cup milk
1 egg
Progresso™ Southwest Style white chicken chili with beans, as desired

Steps:

  • Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
  • In medium bowl, mix all ingredients except chili. Pour into skillet.
  • Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g

JALAPENO AND CHEDDAR CORNBREAD



Jalapeno and Cheddar Cornbread image

Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking soda
1 1/2 cups grated sharp cheddar cheese
1 (15 ounce) can creamed corn
1/2 cup canned sliced jalapeno, drained
1 cup buttermilk
4 eggs, lightly beaten
3/4 cup unsalted butter, melted

Steps:

  • Preheat the oven to 375°F.
  • Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
  • In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
  • Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
  • Stir in the melted butter.
  • Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
  • Remove from oven and let cool in pan 15 minutes then cool on wire rack.

Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7

INA GARTEN'S JALAPENO CHEDDAR CORNBREAD (BAREFOOT CONTESSA)



Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa) image

My mother-in-law was missing part of this recipe (she came in late on the show) so she had me track it down and I'm posting it in case anyone else goes looking.

Provided by Marla Swoffer

Categories     Breads

Time 1h

Yield 1 pan

Number Of Ingredients 11

3 cups plain flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra large eggs, Lightly Beaten
1/2 lb unsalted butter, Melted (Plus Extra To Grease The Pan)
8 ounces aged extra-sharp cheddar cheese, Grated, Divided
1/3 cup scallion, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)
3 tablespoons fresh jalapenos, Seeded And Minced

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
  • In a separate bowl, combine the milk, eggs, and butter.
  • With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
  • Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
  • Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  • Cool and cut into large squares. Serve warm or at room temperature.

JALAPENO CHEESE CORNBREAD



Jalapeno Cheese Cornbread image

A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe.

Provided by UT Theta Chef

Categories     Quick Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups cornmeal
2 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 eggs
1/2 cup oil
2 1/2 cups milk
1/4 cup pickled jalapeno pepper, minced
1 cup cheddar cheese, shredded

Steps:

  • Mix first 5 ingredients in large bowl
  • Mix eggs, oil, and milk well in separate bowl.
  • Pour liquid into dry mixing lightly (batter will be very lumpy).
  • Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
  • Pour into greased 13x9 baking dish.
  • Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.

JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.

Provided by KPD123

Categories     Quick Breads

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
2 tablespoons canned jalapeno peppers, diced and drained well
1 cup cheddar cheese, shredded
1/8 teaspoon salt (optional)

Steps:

  • Combine cornbread mix, egg and butter in a mixing bowl.
  • Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
  • Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
  • Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.

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