Jalapeno And Cheddar Cornbread Food

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.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine cornbread mix, egg and butter in a mixing bowl.
• Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
• Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
• Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.

CHEDDAR-JALAPENO CORNBREAD

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.

JALAPENO CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

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.

KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD

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.

JALAPENO AND CHEDDAR CORNBREAD

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.

BACON-JALAPENO-CHEDDAR CORNBREAD

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil.
• Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes. Set the bacon aside to cool on a paper towel-lined plate, then chop finely. Reserve the grease in the skillet for the glaze.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese, jalapeno and reserved bacon until just incorporated.
• Scoop the batter into the prepared muffin cups. Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes.
• For the glaze: While the cornbread bakes, prepare the glaze. In the skillet that you cooked the bacon in, add the bourbon to the saved fat and bring to a boil (the bourbon may flame!). Add the honey and stir. Strain the glaze through a fine-mesh sieve and set aside.
• When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin.

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.

JALAPENO CHEDDAR CORNBREAD RECIPE

Steps:

• Preheat oven to 425F degrees.
• Place a 10 inch cast iron skillet in oven while you make the batter.
• Use gloves to prepare the peppers. Set aside.
• Grate the cheese. Set aside.
• Place the cornmeal in a large mixing bowl.
• Add the flour.
• Add the sugar. Whisk dry ingredients together and set bowl aside.
• Place the buttermilk in a medium sized mixing bowl.
• Add the mayonnaise.
• Whisk the buttermilk and mayonnaise together.
• Add the wet mixture to the dry mixture, stir to combine.
• Add ONE cup of the cheddar cheese.
• Add the diced Jalapenos.
• Fold ingredients together until fully combined.
• Carefully remove the hot skillet from the oven.
• Add the shortening. Swirl shortening in pan until melted.
• Pour batter into the skillet.
• Sprinkle the remaining cup of cheese on top of the batter.
• Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
• Enjoy!

JALAPENO, BACON AND CHEDDAR CORNBREAD

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.
• Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.
• Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.
• Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.
• Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.
• Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.

FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE

Steps:

• Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.
• Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)
• Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.
• Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.
• Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.
• Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it's fully baked. If the toothpick comes out dry, remove from the oven.)