Jalapeño Corn Bread Food

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.

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.

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.

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 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.

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.

MOIST JALAPENO CORN BREAD

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan., Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

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.

JALAPEñO-CHEDDAR SKILLET CORN BREAD

Steps:

• Heat oven 425°F.
• Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Add cheese, corn and peppers; mix well.
• Melt 2 Tbsp. butter. Add to buttermilk and egg in medium bowl; whisk until blended. Add to flour mixture; mix well.
• Melt remaining butter in 12-inch cast-iron skillet on medium heat. Continue to cook 2 min. or until butter is lightly browned. Pour batter into skillet; place in oven.
• Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool slightly.

BUTTERMILK JALAPENO CORNBREAD

Steps:

• Sift together flour, cornmeal, sugar, baking powder and salt.
• Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
• Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
• Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.

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.