Jalapeno Cornbread Stackup Salad Food

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.

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 STACKUP SALAD

Steps:

• Mix cornbread by directions and add jalapenos.Cook till done. Let cool completely. Crumble into small pieces.
• In a LARGE bowl, start your layers with cornbread first ,beans ,corn ,green onions, cheese (mix both cheeses together before you start), tomatoes and then add ranch dressing. Repeat layers ending with cornbread and then garnish with beans , corn ,cheese and black olives and a dollop of ranch in the center.
• Put in fridge , if you can make a day or so ahead of time, it is so much better.

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.

BUTTERMILK JALAPEñO CORNBREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Grease an 8-inch-square pan or baking dish.
• In a large mixing bowl, whisk together the melted butter and sugar.
• Add the eggs and whisk until combined.
• Add the buttermilk and baking soda, and whisk to combine.
• Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.
• Pour the batter into the prepared pan.
• Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool for at least 15 minutes before cutting into squares. Serve warm.

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.