JALAPENO CORNBREAD
A light, fluffy spicy homemade cornbread sure to please! #TexasHomesteader
Provided by www.TexasHomesteader.com
Categories bread
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Place cast-iron skillet in oven as it is preheating.
- Mix dry ingredients in a bowl and set aside. In another bowl mix milk, egg and oil until blended. Add chopped jalapenos. Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.)
- Carefully remove hot skillet from oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.
JALAPENO CHEDDAR CORNBREAD
Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.
Provided by KPD123
Categories Quick Breads
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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
SKILLET JALAPENO CORN BREAD
Our home economists bake this moist corn bread in an ovenproof skillet to tie into the Western barbecue theme. A jalapeno pepper adds a bit of zip.
Provided by Taste of Home
Time 35m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside. , In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon. , Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.
Nutrition Facts : Calories 342 calories, Fat 23g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.
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.
JALAPEñO-CHEDDAR SKILLET CORN BREAD
Let them experience Southern cooking at its finest, and prepare this Jalapeño-Cheddar Skillet Corn Bread Recipe. This Jalapeño-Cheddar Skillet Corn Bread Recipe is the perfect combination of sweet, savory and spicy flavors.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven 425°F.
- Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Add cheese, corn and peppers; mix well.
- Melt 2 Tbsp. butter. Add to buttermilk and egg in medium bowl; whisk until blended. Add to flour mixture; mix well.
- Melt remaining butter in 12-inch cast-iron skillet on medium heat. Continue to cook 2 min. or until butter is lightly browned. Pour batter into skillet; place in oven.
- Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool slightly.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
JALAPENO CHEDDAR CORNBREAD RECIPE
A bit spicy, a whole lot cheesy, you're going to love our Jalapeno Cheddar Cornbread made with Duke's Mayonnaise. Adapted from a recipe by Duke's.
Provided by Steve Gordon
Categories Bread
Time 45m
Number Of Ingredients 8
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 CHEDDAR CORNBREAD MUFFINS
Jalapeno Cheddar Cornbread Muffins are the ultimate cheesy Southern snack.
Provided by Andrew Dobson
Categories Snack
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 °F. Spray miniature muffin tins with cooking spray.
- In a mixing bowl, combine the cornmeal, salt, onion powder, and baking powder, stirring with a spatula. Add the cheese, creamed corn, sour cream and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is combined.
- Place 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm. Makes about 4 dozen mini-muffins.
Nutrition Facts : Calories 253 kcal, Carbohydrate 19.8 g, Protein 5.8 g, Fat 17.7 g, SaturatedFat 5.5 g, Cholesterol 46 mg, Sodium 349 mg, Fiber 1.7 g, Sugar 1.6 g, ServingSize 1 serving
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
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.
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
THE BEST JALAPEñO SKILLET CORNBREAD
Our fluffy cornbread has corn kernels and jalapeños for a spicy kick. And for more fun? We bake ours in a cast iron skillet.
Provided by Jennifer Swartvagher
Yield 8 small slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Use the vegetable oil to grease a 10-inch cast iron skillet. Place the skillet in the oven to heat.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, combine the eggs, buttermilk, melted butter, and jalapeño peppers.
- With a spatula, add the wet ingredients to the dry ingredients. Stir to combine. Gently fold in the corn kernels and optional shredded cheese.
- Once the skillet is hot in about 10 minutes, approximately the length of time it takes to make the batter, carefully remove from the oven. Pour the batter into it, evenly spreading it across the pan.
- Place the skillet immediately back into the oven. Bake for 20-25 minutes, until the top is lightly brown and a toothpick inserted into the center comes out clean with a few crumbs.
- Remove from the oven and let cool slightly before cutting into wedges and serving.
Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Fat 10 g, SaturatedFat 4 g, UnsaturatedFat 2 g, Carbohydrate 50 g, Sugar 7 g, Fiber 4 g, Protein 8 g, Cholesterol 64 mg, Sodium 501 mg
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