Jalapeño Spoonbread Food

JALAPEñO SPOONBREAD

Steps:

• Preheat the oven to 350 degrees. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart soufflé dish or baking dish.
• Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the butter.
• One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapeños.
• In a medium bowl or in the bowl of an electric mixer, beat the egg whites on medium until they form stiff but not dry peaks. Stir 1/4 of the egg whites into the cornmeal mixture and gently fold in the rest. Scrape into the prepared baking dish. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown. Serve at once. Chill leftovers.

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 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

Steps:

• Preheat the oven to 425. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat.
• Meanwhile, place the jiffy mix in a mixing bowl. Add the jalapeño and cheese and toss. Add the eggs, corn and milk and combine .
• Remove the heated skillet from the oven and pour your cornbread mixture into it. Return to the oven and cook for 20 minutes or so until the cornbread is set and firm to the touch. Slice and serve with butter.

JALAPENO AND CHEDDAR CORNMEAL SPOONBREAD

Steps:

• Preheat oven to 375 degrees F. Preheat grill to medium-high heat. Rub ears of corn with oil and season with salt and pepper. Grill over medium-high heat 10-15 minutes, turning occasionally. When cool enough to handle, carefully cut kernels off cobs with a sharp knife.
• Butter a 1-quart casserole or souffle dish and dust with one tablespoon cornmeal. In a large saucepan, heat milk with some salt and pepper to just boiling. Gradually whisk in one cup of cornmeal. Cook over heat for 2 minutes, whisking constantly. Pour into a large mixing bowl and set aside to cool off a little.
• Meanwhile, beat egg whites with an electric mixer until stiff peaks form. When cornmeal mixture has cooled off some, stir in mustard, corn kernels, jalapeno and egg yolks. Stir in cheese and nutmeg. Fold egg whites into corn mixture and turn into buttered dish. Bake 45 minutes until puffed and golden.

JALAPEñO SPOONBREAD

Steps:

• Preheat the oven to 350 degrees. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart soufflé dish or baking dish.
• Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the butter.
• One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapeños.
• In a medium bowl or in the bowl of an electric mixer, beat the egg whites on medium until they form stiff but not dry peaks. Stir 1/4 of the egg whites into the cornmeal mixture and gently fold in the rest. Scrape into the prepared baking dish. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown. Serve at once. Chill leftovers.

MEXICAN SPOON BREAD

Steps:

• Preheat the oven to 350 degrees.
• Spray a 2 quart casserole dish with non stick spray.
• In a medium sized mixing bowl, combine all the ingredients.
• Pour the batter into your casserole dish and bake for 45 minutes or until the spoonbread is set in the center.