Jalapeño Cornbread Sticks Food

JALAPEñO CORNBREAD STICKS

Steps:

• Preheat oven to 425°F. Place 2 (7-stick [5 1/2-inch-long]) cast-iron corn stick pans on a rimmed baking sheet. Transfer baking sheet to oven. Preheat 15 minutes.
• Meanwhile, whisk together flour, cornmeal, baking powder, and salt in a bowl; set aside.
• Cook corn, jalapeño, scallions, and 8 tablespoons of the butter in a skillet over medium, stirring often, until mixture is softened, about 3 minutes. Set aside; cool 5 minutes.
• Whisk together eggs, half-and-half, and sugar in a bowl. Add to flour mixture, whisking until smooth. Stir in jalapeño mixture and cheese.
• Remove hot corn stick pans from oven. Brush molds evenly with remaining 2 tablespoons butter. Divide batter evenly among molds (about 3 tablespoons each). Bake until sticks are puffed and golden brown, 14 to 16 minutes. Serve warm, or turn sticks out onto a wire rack and cool completely, about 30 minutes.

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.

CORNBREAD STICKS

Steps:

• Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
• Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
• Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.

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.

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.

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.

CHEDDAR JALAPEñO CORN STICKS

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
• Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
• Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
• Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
• *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).