Jalapeno Popper Cornbread Waffles Food

ITALIAN STUFFED JALAPENOS

Steps:

• Preheat oven to 350 degrees F and set a rack in the middle of the oven.
• Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
• Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
• Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

JALAPEñO POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
• In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
• Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

JALAPENO POPPER CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
• In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
• Add flour, baking powder, and salt; stir until thickened and combined.
• Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
• Fill each muffin tin ¾ full; add 1 Tablespoon of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno coin.
• Bake 16-19 minutes, or until a toothpick inserted comes out clean.
• Serve as a side with a savory dinner, or enjoy with a drizzle of honey.

JALAPENO POPPER CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease muffin pan with baking spray.
• In a large bowl, add the corn meal, flour, sugar, baking powder and salt.
• Add egg, melted butter and buttermilk and whisk just until combined.
• Spoon the batter 1/2 way full, then add a tablespoon of cream cheese.
• Top with 2-3 slices of jalapenos.
• Bake for 15 to 18 minutes, or until the muffins bounce back when pressed.

JALAPENO CHEDDAR CORNBREAD WAFFLES

Steps:

• Heat your waffle iron to medium heat according to manufactures directions.
• Combine the cornmeal, cheese, baking powder, salt and pepper in a medium size mixing bowl. Stir until mixture is well combined.
• Add in the beaten egg, milk, and diced jalapeno.
• Scoop batter into waffle iron and let it cook according to your waffle makers directions or until steam stops emitting from your waffle maker. (This was about 2 minutes for me)

JALAPENO CORNBREAD WAFFLES

Steps:

• In a large mixing bowl, blend together the cornmeal through buttermilk powder. In a 2 cup measuring cup, measure 1 1/4 cups of warm water, oil and egg yolks. Add the liquid ingredients to dry and combine thoroughly. Mix in additional water as needed to make a smooth batter. Stir in the corn, cheese and peppers. Beat the egg whites until stiff and fold into mixture.
• Preheat waffle iron as per manufacturers directions. Lightly coat with cooking spray. Spoon batter onto to hot waffle iron and bake until golden brown. Repeat for additional waffles.
• Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.

JALAPENO CORNBREAD MUFFIN

Steps:

• Preheat the oven to 350 degrees F.
• Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
• Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.

JALAPENO POPPER CORNBREAD WAFFLES

Steps:

• 1. Preheat waffle maker to medium heat. (Mine does not have adjustable heat)
• 2. Prepare cornbread to package instructions, adding chopped jalapenos and black pepper. Fold cream cheese and cheddar into the batter. I add sauteed onions.
• 3. Once warm, brush inside of the waffle maker with melted butter.
• 4. Pour in batter (your waffle iron should tell you how much, 3/4 cup?) and cook for 5 mins. or until the cornbread waffles are golden brown.
• 5. Drizzle with warm honey.
• 6. For a brunch item, top each waffle with an fried egg.

CORNBREAD-JALAPENO MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.
• Pour melted butter into a large bowl and stir in sugar. Add eggs and beat until well blended. Stir in buttermilk and baking soda. Add corn, cornmeal, flour, jalapenos, red chiles, and salt; mix until well combined but do not overmix. Transfer batter to the prepared muffin cups using a ladle or large serving spoon.
• Bake in the preheated oven until a fork inserted into the center comes out clean, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CORNBREAD WAFFLES

Steps:

• Preheat the waffle iron.
• In a large bowl combine the 1 3/4 C. flour, 1 1/4 C. cornmeal, 1 Tbsp. baking powder, 1 Tsp. sugar, and 1 Tsp. salt.
• Add 2 C. almond milk, 3 Tbsp. oil, and 2 eggs and stir until combined, but don't over-mix.
• Spray waffle iron with non-stick cooking spray (if required.) Pour about 1 C. batter onto hot waffle iron and cook in batches.
• Enjoy right away with chili over top or as a side for a bean soup!