Easy Jalapeno Corn Bread Food

SWEET JALAPENO CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

JALAPENO CORNBREAD

Steps:

• Preheat oven to 400° and grease a 9 x 9" baking dish. Line bottom of the dish with parchment paper with 3" extensions on end for lift.
• Beat butter and granulated sugar together in a large bowl until smooth.
• In a separate bowl, combine cornmeal, flour, baking powder, and salt.
• In a third bowl stir together buttermilk, honey, and eggs.
• Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients. Stir in the jalapenos.
• Spread mixture evenly into the prepared baking dish. Bake in the preheated oven for approximately 25 minutes. If a toothpick inserted in the middle does not come out clean, cover the cornbread with aluminium foil and bake for an additional 10 - 15 minutes as needed. Let cool on a wire rack for about 20 minutes before slicing.

JALAPENO CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
• Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
• Put butter into a 9-inch square baking dish.
• Melt butter in preheated oven, 2 to 3 minutes.
• Pour corn bread batter into the baking dish over melted butter.
• Bake in preheated oven until golden brown, about 35 minutes.

EASY JALAPENO CORN BREAD

Steps:

• In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

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.

EASY JALAPEñO CHEDDAR CORNBREAD

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.

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.

QUICK JALAPENO CORN BREAD

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, cornmeal, baking powder and salt in a large bowl. Set aside.
• In a separate smaller bowl, whisk together milk, butter, egg whites, jalapeno and jalapeno juice. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix. Spread batter evenly into 2 non-stick 9-inch round cake pans and bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cut into triangles and serve immediately.

MOIST JALAPENO CORN BREAD

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan., Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

JALAPEñO CORN BREAD

Steps:

• Place rack in middle of oven and heat oven to 400 degrees.
• In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
• Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.

JALAPEñO CORN BREAD

Steps:

• Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan. Bake until firm to touch, about 30 minutes.

JALAPENO CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Grease a 9-inch square baking pan with butter.
• In a large bowl, stir together dry ingredients with a wire whisk or fork.
• In a medium bowl, whisk together eggs, buttermilk, butter and jalapeno chile.
• Add to cornmeal mixture and stir until just blended.
• Pour into pan and bake 20 minutes or until edges are golden and a toothpick inserted into the center comes out clean.