JALAPENO CORN BREAD
Wonderful cornbread with a hint of spice.
Provided by Sheila
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 20.5 g, Cholesterol 89.5 mg, Fat 22.7 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 6.6 g, Sodium 590.7 mg, Sugar 2.6 g
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.
JALAPENO CHEDDAR CORNBREAD RECIPE
A bit spicy, a whole lot cheesy, you're going to love our Jalapeno Cheddar Cornbread made with Duke's Mayonnaise. Adapted from a recipe by Duke's.
Provided by Steve Gordon
Categories Bread
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425F degrees.
- Place a 10 inch cast iron skillet in oven while you make the batter.
- Use gloves to prepare the peppers. Set aside.
- Grate the cheese. Set aside.
- Place the cornmeal in a large mixing bowl.
- Add the flour.
- Add the sugar. Whisk dry ingredients together and set bowl aside.
- Place the buttermilk in a medium sized mixing bowl.
- Add the mayonnaise.
- Whisk the buttermilk and mayonnaise together.
- Add the wet mixture to the dry mixture, stir to combine.
- Add ONE cup of the cheddar cheese.
- Add the diced Jalapenos.
- Fold ingredients together until fully combined.
- Carefully remove the hot skillet from the oven.
- Add the shortening. Swirl shortening in pan until melted.
- Pour batter into the skillet.
- Sprinkle the remaining cup of cheese on top of the batter.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
- Enjoy!
JALAPENO CHEESE CORNBREAD
A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe.
Provided by UT Theta Chef
Categories Quick Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in large bowl
- Mix eggs, oil, and milk well in separate bowl.
- Pour liquid into dry mixing lightly (batter will be very lumpy).
- Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
- Pour into greased 13x9 baking dish.
- Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.
EASY JALAPEñO CHEDDAR CORNBREAD
This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
- In medium bowl, mix all ingredients except chili. Pour into skillet.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
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.
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
20 CREATIVE WAYS TO USE JALAPENOS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a jalapeno recipe in 30 minutes or less!
Nutrition Facts :
EASY JALAPENO CORN BREAD
This homeade corn bread sent in by Angela Oelschlaeger is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake. "Serve it warm with honey," suggests the Tonganoxie, Kansas cook.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 261mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 4g protein.
SWEET JALAPEñO CORNBREAD
This cornbread recipe is a butter-crusted cornbread with a moist interior thanks to sour cream, corn, jalapeños, and cheese. My husband declares this is the best cornbread I have ever made.
Provided by Paula Rhodes
Categories Quick Breads and Biscuits
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚ F.
- Place 1/4 cup butter in the skillet you plan to bake in and put in your oven while it's preheating. As soon as the butter is melted, pour out all but approximately 1 tablespoon butter (which will stay in the skillet) into a small dish and set aside.
- In a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and brown sugar.
- In a medium bowl, whisk together oil and 2 tablespoons of reserved melted butter. Add eggs, milk, and sour cream to oil mixture and whisk well. Stir in corn kernels and jalapeños.
- Fold wet ingredients into the cornmeal mixture until all dry ingredients are incorporated and the corn and jalapeños are evenly distributed. Lightly fold in cheese.
- Spread cornbread batter in buttered iron skillet. It will be somewhat stiff. Pour remaining butter you set aside from step #1 evenly over the top of the batter. Use a brush or the back side of a spoon to ensure the butter is evenly distributed over the top surface of the cornbread batter.
- Bake for 25 minutes or until golden brown and a toothpick poked in the middle comes out clean.
Nutrition Facts : ServingSize 1 serving, Calories 266 kcal, Carbohydrate 29 g, Protein 7 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 62 mg, Sodium 445 mg, Fiber 2 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 7 g
ROASTED JALAPENO AND CHEESE CORNBREAD
This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine
Provided by Elly in Canada
Categories Quick Breads
Time 45m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
- In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
- Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
- In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
- Fold in cheese.
- Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
- Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
- Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .
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.
JALAPEñO CORNBREAD WITH CHEDDAR CHEESE
Steps:
- Gather the ingredients.
- Coat a heavy 10-inch cast-iron skillet or 9-inch-square baking pan with vegetable oil and set aside. Heat oven to 400 F.
- In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeño peppers, cheese, and corn kernels.
- Preheat the skillet or pan in the oven or on the stovetop.
- Whisk together the sour cream, milk, egg, and melted butter.
- When the oven is ready, stir the wet mixture into the dry ingredients just until blended. Spread in the hot greased skillet or baking pan.
- Bake for 25 to 30 minutes, until set and lightly browned around the edges.
- Cool in the pan on a rack; cut into squares or wedges.
Nutrition Facts : Calories 289 kcal, Carbohydrate 30 g, Cholesterol 56 mg, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, Sodium 499 mg, Sugar 8 g, Fat 16 g, ServingSize 8 to 10 pieces (8-10 servings), UnsaturatedFat 0 g
FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE
Steps:
- Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.
- Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)
- Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.
- Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.
- Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.
- Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it's fully baked. If the toothpick comes out dry, remove from the oven.)
Nutrition Facts : ServingSize 1 piece, Calories 515 kcal, Carbohydrate 49 g, Protein 16 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 129 mg, Sodium 729 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 10 g
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