Cornbread With Cheese Jalapenos And Pecans Food

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.

JALAPENO CORNBREAD

Steps:

• Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

JALAPENO CHEESE CORNBREAD

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.

CORNBREAD WITH CHEESE, JALAPENOS AND PECANS

Steps:

• Preheat oven to 375 degrees. Spread oil into a 13x9x2 inch baking pan or ovenproof skillet; place in oven until hot (be careful not to burn). Meanwhile, in a mixing bowl, combine the cornmeal, sugar, baking soda, and salt. Stir in eggs, buttermilk, corn, cheese, jalapenos and pecans. Add butter; stir just until blended.
• Carefully remove pan from oven; pour batter into pan. Bake for 45 minutes or until golden brown. Cut into squares. Serve warm.

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.

ROASTED JALAPENO AND CHEESE CORNBREAD

Steps:

• Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
• In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
• Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
• In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
• Fold in cheese.
• Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
• Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
• Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .

CORNBREAD WITH JALAPENO PEPPERS

Steps:

• Mix dry ingredients together in lg bowl.
• In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
• Add remaining ingredients and combine thoroughly.
• Fill lightly-greased 12 c muffin pans ½ full w/ batter (or turn into greased 9"x13" pan).
• Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven.
• Let cool before turning muffins out.

JALAPENO AND CHEDDAR CORNBREAD

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.

CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE

Steps:

• Mix corn meal, flour sugar, baking powder and salt.
• Cut in oil till crumbly.
• Mix in jalapeno and cheese.
• Mix in egg and milk till just blended do not over mix.
• Pour batter into a greased hot cast iron pan.
• Bake in a preheated oven 400 degrees for 20 minutes.