Cornbread With Pepper Jack Food

SKILLET CORNBREAD PUDDING WITH HAM AND PEPPER JACK

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.
• Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

PEPPER JACK SKILLET CORNBREAD

Steps:

• Preheat the oven to 400°F with a 10-inch cast iron skillet inside. In a large bowl, combine the cornbread mix, sour cream, milk, egg and pepper jack cheese. Whisk until combined.
• Remove the skillet from the oven and melt butter. Pour batter into the hot skillet spreading evenly with a spatula (butter may pool around edges.)
• Bake for 15-20 minutes until the center is done and the edges are crispy.

PEPPERED CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

JALAPENO PEPPER JACK CORNBREAD

Steps:

• Preheat the oven to 425° and butter the sides and bottom of a 9 x 9 inch non-stick baking pan. Set aside.
• In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
• Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
• In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.
• Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
• Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.
• Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.

SPICY CORNBREAD WITH FRESH CORN

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the corn, scallions, pepper jack and chipotle pepper.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
• Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
• Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
• Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
• Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.