Cornbread With Jalapeno And Cheddar Cheese Food
JALAPENO AND CHEDDAR CORNBREAD
Provided by Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
- Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
- In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
- Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
- Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.
JALAPENO AND CHEDDAR CORNBREAD
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
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
KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
- Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
- Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.
JALAPEñO CORNBREAD WITH CHEDDAR CHEESE
Steps:
- Gather the ingredients.
- Coat a heavy 10-inch cast-iron skillet or 9-inch-square baking pan with vegetable oil and set aside. Heat oven to 400 F.
- In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeño peppers, cheese, and corn kernels.
- Preheat the skillet or pan in the oven or on the stovetop.
- Whisk together the sour cream, milk, egg, and melted butter.
- When the oven is ready, stir the wet mixture into the dry ingredients just until blended. Spread in the hot greased skillet or baking pan.
- Bake for 25 to 30 minutes, until set and lightly browned around the edges.
- Cool in the pan on a rack; cut into squares or wedges.
Nutrition Facts : Calories 289 kcal, Carbohydrate 30 g, Cholesterol 56 mg, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, Sodium 499 mg, Sugar 8 g, Fat 16 g, ServingSize 8 to 10 pieces (8-10 servings), UnsaturatedFat 0 g
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.
JALAPENO CHEESE CORNBREAD
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
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.
CHEDDAR-JALAPENO CORNBREAD
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 415 g, Fat 20 g, Fiber 2 g, Protein 12 g, SaturatedFat 12 g
CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE
You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.
Provided by Rita1652
Categories Quick Breads
Time 30m
Yield 8-10 wedges
Number Of Ingredients 10
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.
ROASTED JALAPENO AND CHEESE CORNBREAD
This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine
Provided by Elly in Canada
Categories Quick Breads
Time 45m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 12
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! .
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