JALAPENO CORNBREAD RECIPE
This jalapeno cornbread recipe is incredibly moist and incorporates lot of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!
Provided by Mike Hultquist
Categories Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees F (190 degrees C).
- Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
- In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
- Pour the wet ingredients into the dry ingredients and stir together.
- Stir in the chopped jalapenos and shredded cheese.
- Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
- Cool slightly, slice and serve.
Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 660 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
CHEESY BACON JALAPENO SKILLET CORNBREAD
After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.
Provided by Megan
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
- Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
- Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
- Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
- Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g
JALAPENO SPICY CORNBREAD DRESSING
Give your guests a little kick for the holiday meal with this deliciously easy jalapeno spicy cornbread dressing.
Provided by Stephanie Pass
Categories side dish
Time 55m
Number Of Ingredients 11
Steps:
- Make the cornbread muffin mixes together in a 9 x 9 pan according to instructions. This can be done 1-3 days in advance.
- Preheat oven to 350 F degrees.
- Crumble the cornbread into a large bowl.
- Cube the bread and add it to the bowl.
- Add the sage to the bread mixture.
- Chop the celery and green onions.
- Saute the celery and onions in the oil until the oil is almost gone.
- Add 1 cup of water to the pan and put a lid on it. Simmer for 7-8 minutes until tender.
- Add the celery/onion mixture to the bread mixture.
- Add the chicken broth, jalapeno juice (from jars of jalapenos), and chopped jalapenos to the mixture.
- Stir until well combined.
- Pour into a greased 9 x 13 pan.
- Add sliced jalapenos on top of the dressing.
- Bake for 30 minutes
- Allow to cool for a few moments before serving.
SWEET JALAPENO CORNBREAD
A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.
Provided by hotsauce
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 g
JALAPENO CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
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.
JALAPENO CORNBREAD
Provided by Food Network
Time 1h20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.
- In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine.
- Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
SWEET JALAPEñO CORNBREAD
This cornbread recipe is a butter-crusted cornbread with a moist interior thanks to sour cream, corn, jalapeños, and cheese. My husband declares this is the best cornbread I have ever made.
Provided by Paula Rhodes
Categories Quick Breads and Biscuits
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚ F.
- Place 1/4 cup butter in the skillet you plan to bake in and put in your oven while it's preheating. As soon as the butter is melted, pour out all but approximately 1 tablespoon butter (which will stay in the skillet) into a small dish and set aside.
- In a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and brown sugar.
- In a medium bowl, whisk together oil and 2 tablespoons of reserved melted butter. Add eggs, milk, and sour cream to oil mixture and whisk well. Stir in corn kernels and jalapeños.
- Fold wet ingredients into the cornmeal mixture until all dry ingredients are incorporated and the corn and jalapeños are evenly distributed. Lightly fold in cheese.
- Spread cornbread batter in buttered iron skillet. It will be somewhat stiff. Pour remaining butter you set aside from step #1 evenly over the top of the batter. Use a brush or the back side of a spoon to ensure the butter is evenly distributed over the top surface of the cornbread batter.
- Bake for 25 minutes or until golden brown and a toothpick poked in the middle comes out clean.
Nutrition Facts : ServingSize 1 serving, Calories 266 kcal, Carbohydrate 29 g, Protein 7 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 62 mg, Sodium 445 mg, Fiber 2 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 7 g
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.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 21 grams, Carbohydrate 38 grams, Fat 35 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 671 milligrams, Sugar 5 grams, TransFat 0 grams
TAMALE AND JALAPEñO CORNBREAD DRESSING
This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms.
Provided by Galley Wench
Categories Southwestern U.S.
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium heat.
- Add onions, bell peppers, all chiles, sage and oregano.
- Sauté until vegetables are tender.
- Transfer to a bowl with corn bread.
- Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
- Add tamales at the end and do not break up.
- Salt and pepper to taste.
- If stuffing is too dry, add a little melted butter.
- Place dressing in a buttered 9-inch-by-13-inchbaking pan.
- Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
- Remove foil and bake another 15 minutes, until brown.
Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2
SOUTHERN-STYLE JALAPENO CORNBREAD
A compilation of recipes from cooks illustrated and my sister, and my tweaks. So delicious, I have been asked to make it a number of times, and I'm finally posting the recipe for the people who have asked for it. You can also add 1/2-1 lb of browned ground beef or sausage, or shredded chicken, or crumbled bacon with the onions for an excellent one-dish meal!
Provided by StephsTreats
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
- Measure 2/3 cup (96 g) cornmeal into medium bowl.
- Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
- Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
- When oven is preheated, stir dry ingredients into mush until just moistened.
- Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
- Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.
Nutrition Facts : Calories 219.8, Fat 8.6, SaturatedFat 4.6, Cholesterol 52.1, Sodium 476.7, Carbohydrate 27.8, Fiber 2.6, Sugar 5.3, Protein 9.8
JALAPENO CORNBREAD DRESSING
Steps:
- 400 degrees 2 quart baking casserole buttered Preheat oven to 400 degrees. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and saute until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbead with 2 cups stock. Add more stock if mixture is too dry. It sould be very moist but not soupy. Spoon the mixture into a buttered 2 quart ovenporoof pan or casserole. Bake for 30 minutes or until firm. Recipe By : Texas Home Cooking Posted to bbq-digest V4 #56 Date: Mon, 25 Nov 1996 08:49:22 -0600 From: Glenn Manning
Nutrition Facts : Calories 680 calories, Fat 71.30231375 g, Carbohydrate 7.4270575 g, Cholesterol 188.58 mg, Fiber 0.253374998569489 g, Protein 5.44341875 g, SaturatedFat 44.35372725 g, ServingSize 1 1 Serving (268g), Sodium 267.391375 mg, Sugar 7.17368250143051 g, TransFat 4.99407099999999 g
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