Kardeas Sweet Jalapeno Cheddar Cornbread Food

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JALAPENO-CHEDDAR CORNBREAD



Jalapeno-Cheddar Cornbread image

A Southern corn bread that even this Yankee can love. I'm originally from New England and wasn't raised on corn bread, and I generally found it dry and tasteless. But now that I'm living in Texas, I tried numerous variations on traditional recipes and developed this one that I like a lot, and that even Southern die-hard corn bread fans rave about.

Provided by TheSlyBear

Categories     Breads

Time 45m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 9

1 1/2 ounces bacon fat
1 cup self-rising cornmeal
1 cup sour cream
1 cup frozen corn
1/2 cup corn oil
3 eggs
1/2 teaspoon salt
4 ounces shredded cheddar cheese
1/4 cup chopped pickled jalapeno pepper

Steps:

  • Place an 8-inch cast iron skillet in the oven and preheat to 400°F Let the pan get good and hot.
  • In a large bowl, mix corn meal, sour cream, corn, oil, eggs and salt with a rubber spatula until all ingredients are incorporated.
  • Mix in the cheddar and jalapenos.
  • Remove the pan from the oven (use a thick mitt, the handle will be very hot) and place the bacon fat in it. Return to oven for a few minutes until fat melts and gets good and hot.
  • Remove pan from oven and pour mixture into the center of the pan, letting it spread to the sides.
  • Return pan to oven and bake for 30 minutes.
  • Slice into wedges for serving. Do not let the bread cool in the pan -- it will stick.
  • Great served still piping hot, or later when cooled.

Nutrition Facts : Calories 357.8, Fat 29.3, SaturatedFat 9.8, Cholesterol 104.2, Sodium 547.2, Carbohydrate 16.4, Fiber 1.6, Sugar 1.2, Protein 8.9

JALAPENO AND CHEDDAR CORNBREAD



Jalapeno and Cheddar Cornbread image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon unsalted butter, plus additional for topping
1 cup gluten-free all-purpose flour blend
1 cup finely ground cornmeal
1 tablespoon superfine sugar
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2 large eggs plus 1 large egg white, lightly beaten
1 cup grated cheddar cheese
1/2 cup canned creamed corn
3 small green onions, thinly sliced
2 to 3 jalapeno chiles, seeded, deveined and finely chopped

Steps:

  • Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
  • Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
  • In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
  • Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
  • Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

JALAPENO AND CHEDDAR CORNBREAD



Jalapeno and Cheddar Cornbread image

Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking soda
1 1/2 cups grated sharp cheddar cheese
1 (15 ounce) can creamed corn
1/2 cup canned sliced jalapeno, drained
1 cup buttermilk
4 eggs, lightly beaten
3/4 cup unsalted butter, melted

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.

Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7

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  • 2. Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
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