Jalapeno Cornbread With A Kick 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.

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.

JALAPENO CORNBREAD

Steps:

• Preheat oven to 350º.
• Chop onion.
• Grate Cheese.
• Beat eggs in large mixing bowl.
• Stir in creamed corn, sour cream and oil.
• Fold in onion, cheese, and jalapenos.
• Add cornmeal, flour, baking powder and salt.
• Mix well.
• Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
• *Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.

JALAPENO CORNBREAD WITH A KICK

Steps:

• Mix first 9 ingredients together in a bowl.
• Put bacon drippings in a 9x9 in glass pan or a iron skillet.
• Heat in oven until drippings cover bottom of pan.
• pour batter into pan and bake at 400 degrees for 20-25 minutes.

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.

SOUTHERN-STYLE JALAPENO CORNBREAD

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.

JALAPENO CORNBREAD

Steps:

• Preheat oven to 180 degrees celcius. Grease a loaf pan with butter or olive oil, and line sides with baking paper.
• Sift the flour into a large mixing bowl. Stir in the Cornmeal and salt, and make a well in the centre.
• In a separate bowl lightly whisk together the egg, Buttermilk, and olive oil. Gradually add this to the Flour mixture and stir until smooth.
• Add the corn, chilli and 1 cup of the cheese to the mixture, stirring through to combine.
• Pour the mixture into your prepared loaf tin, and sprinkle with remaining cheddar.
• Bake for 35 minutes or until you can insert a metal skewer into the centre and it comes out clean.
• Set aside for 5 mins to cool, then turn onto a bread board or wire rack. Slice to desire thickness and serve!