Cheesy Jalapeno Corn Food

SLOW COOKER CHEESY JALAPENO CORN

Steps:

• Add the drained corn to the slow cooker.
• Add the cheese, jalapenos, onion powder, salt and pepper. Stir.
• Add the cream cheese next, I used the boxed cream cheese which makes it easy to cut into cubes and put on top.
• Cover and cook on HIGH for 2 hours.
• When the cooking time is done, stir everything together until a creamy sauce forms. Add additional sliced jalapeno on top if desired.
• Enjoy!

CHEESY JALAPENO CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.)
• In a large bowl stir together corn, sour cream, and egg.
• Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese.
• Pour into prepared casserole dish.
• Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.

PULLED PORK SKILLET WITH CHEESY JALAPENO CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Prepare the cornbread batter according to the package directions (do not bake).
• Combine the pork, beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the peppers into the batter. Cook over medium-high heat until the pork mixture is bubbling around the sides, about 3 minutes.
• Transfer to the oven and bake until the peppers are golden and the batter is cooked through, about 24 minutes. Sprinkle with the scallions and serve warm.

CHEESY JALAPENO SKILLET CORN BREAD

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.

JALAPENO CHEDDAR CORNBREAD

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.

SLOW COOKED JALAPENO CORN

Steps:

• Preheat the oven to 250 degrees F.
• Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
• Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.

CHEESY JALAPENO CORNBREAD

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 BACON JALAPENO CORN DIP

Steps:

• Preheat oven to 400 degrees.
• In a cast iron skillet or ovenproof skillet, cook bacon over medium heat until crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoons of bacon grease remaining in skillet to grease the pan and add more bacon flavor to the dip. Crumble bacon.
• Combine corn, jalapeno, cream cheese, mozzarella cheese, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
• Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

CHEESY JALAPENO CORN CASSEROLE (SLOW COOKER)

Steps:

• Spray interior of slow cooker with cooking spray.
• Mix together cream cheese, eggs and sugar.
• Combine flour, cornmeal, baking powder, salt, garlic powder and pepper, then add to cream cheese mixture.
• Add in the remaining ingredients, and mix well.
• Cook in slow cooker 3-4 hours on high.

CREAMY JALAPENO CORN

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

CHEESY JALAPEñO CORNBREAD

Steps:

• Heat oven to 400°F.
• Prepare muffin batter in medium bowl as directed on package. Stir in remaining ingredients just until blended.
• Pour into greased 8-inch square pan.
• Bake 18 to 20 min. or until lightly browned.

INSTANT POT CHEESY JALAPEñO CORN CASSEROLE

Steps:

• In a large bowl, stir together all of the ingredients (except for the water) until well-combined. Pour into a greased 7-inch round soufflé dish or tall cake pan. Spray a piece of foil with cooking spray and cover the dish tightly with the foil, greased side down.
• Set a wire rack or trivet inside of the inner bowl of an 8-quart or larger Instant Pot. Pour in the water and then place the casserole dish inside on top of the rack. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 40 minutes. Allow to naturally release for 10 minutes before manually releasing any residual steam inside.
• Carefully unlock the lid and lift up the casserole dish. Remove the foil and serve the casserole immediately.
• Tip: If you want a golden brown top, you can place the casserole under the broiler until golden brown.

CHEESY JALAPEñO CORN DOGS RECIPE BY TASTY

Steps:

• Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
• In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
• Enjoy!

JALAPENO CREAMED CORN

Steps:

• Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.