MOIST JALAPENO CORN BREAD
After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the "heat" by the number of jalapeno peppers you use. -Archie Timmons Milwaukie, Oregon
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 224 calories, Fat 8g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 465mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
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
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
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.
MOIST MEXICAN CORNBREAD
Our family enjoys this beef-stuffed corn bread with for a snack or even a simple entree. -Elizabeth Sanders, Obion, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 448 calories, Fat 32g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 490mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
CHEESY JALAPENO CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
- Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.
SWEET JALAPENO CORNBREAD
A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.
Provided by hotsauce
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 g
"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD
This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.
Provided by Diane in Nebraska
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a sauté pan.
- Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
- Whisk egg, corn liquid, and cream together.
- Stir into corn muffin mix with a fork.
- Stir in diced jalapenos and cheddar cheese.
- Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
- Pour into 8 x 8 buttered baking dish.
- Bake at 350º for 15 minutes.
- Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
- Remove from oven and let stand for 10 minutes before serving.
- Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.
BUTTERMILK JALAPENO CORNBREAD
Make and share this Buttermilk Jalapeno Cornbread recipe from Food.com.
Provided by JANIC412
Categories Quick Breads
Time 35m
Yield 8-9 serving(s)
Number Of Ingredients 8
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.
SOUTHERN-STYLE JALAPENO CORNBREAD
A compilation of recipes from cooks illustrated and my sister, and my tweaks. So delicious, I have been asked to make it a number of times, and I'm finally posting the recipe for the people who have asked for it. You can also add 1/2-1 lb of browned ground beef or sausage, or shredded chicken, or crumbled bacon with the onions for an excellent one-dish meal!
Provided by StephsTreats
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
- Measure 2/3 cup (96 g) cornmeal into medium bowl.
- Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
- Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
- When oven is preheated, stir dry ingredients into mush until just moistened.
- Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
- Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.
Nutrition Facts : Calories 219.8, Fat 8.6, SaturatedFat 4.6, Cholesterol 52.1, Sodium 476.7, Carbohydrate 27.8, Fiber 2.6, Sugar 5.3, Protein 9.8
EXTRA MOIST JALAPENO CORNBREAD
I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar.
Provided by YaYa1689
Categories Breads
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Mix and pour into greased 9x13-inch pan.
- Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.
Nutrition Facts : Calories 442, Fat 23.5, SaturatedFat 7.5, Cholesterol 53.8, Sodium 651.1, Carbohydrate 47.3, Fiber 4.3, Sugar 16.2, Protein 11.7
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