Jalapeno Green Onion Ale Corn Bread Food

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.

GREEN ONION- JALAPENO CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Butter 13x9x2-inch baking pan.
• Whisk flour,cornmeal,sugar,salt,baking powder and baking soda in large bowl to blend.
• Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter.
• Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix).
• Transfer batter to prepared pan (batter will come up only about 3/4 inch up sides of pan).
• Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes.
• Transfer pan to rack and cool cornbread completely in pan.
• (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.).

GREEN ONION CORN BREAD

Steps:

• Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
• Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
• Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

JALAPEñO CORN BREAD

Steps:

• Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan. Bake until firm to touch, about 30 minutes.

TOASTED JALAPEñO CORN BREAD

Steps:

• Preheat oven to 400°F. Generously butter 13 x 9 x 2-inch glass baking dish. Heat oil in medium skillet over medium heat. Add onions and jalapeños; sauté until onions are tender, about 5 minutes.
• Mix cornmeal, flour, baking powder, salt and baking soda in large bowl. Whisk buttermilk, yolks and butter in medium bowl to blend. Mix buttermilk mixture into dry ingredients just until moist and blended. Stir in onion mixture.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add sugar and beat until whites are stiff but not dry. Stir 1/3 of whites into batter to lighten. Fold in remaining whites. Transfer batter to prepared pan. Bake until corn bread is golden and tester inserted into center comes out clean, about 25 minutes. (Can be prepared 8 hours ahead. Cool; cover with foil and store at room temperature. Rewarm covered in 350°F oven for 10 minutes before serving.) Cut into 20 squares and serve warm.