SKILLET JALAPENO CORN BREAD
Our home economists bake this moist corn bread in an ovenproof skillet to tie into the Western barbecue theme. A jalapeno pepper adds a bit of zip.
Provided by Taste of Home
Time 35m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside. , In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon. , Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.
Nutrition Facts : Calories 342 calories, Fat 23g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.
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.
THE BEST JALAPEñO SKILLET CORNBREAD
Our fluffy cornbread has corn kernels and jalapeños for a spicy kick. And for more fun? We bake ours in a cast iron skillet.
Provided by Jennifer Swartvagher
Yield 8 small slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Use the vegetable oil to grease a 10-inch cast iron skillet. Place the skillet in the oven to heat.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, combine the eggs, buttermilk, melted butter, and jalapeño peppers.
- With a spatula, add the wet ingredients to the dry ingredients. Stir to combine. Gently fold in the corn kernels and optional shredded cheese.
- Once the skillet is hot in about 10 minutes, approximately the length of time it takes to make the batter, carefully remove from the oven. Pour the batter into it, evenly spreading it across the pan.
- Place the skillet immediately back into the oven. Bake for 20-25 minutes, until the top is lightly brown and a toothpick inserted into the center comes out clean with a few crumbs.
- Remove from the oven and let cool slightly before cutting into wedges and serving.
Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Fat 10 g, SaturatedFat 4 g, UnsaturatedFat 2 g, Carbohydrate 50 g, Sugar 7 g, Fiber 4 g, Protein 8 g, Cholesterol 64 mg, Sodium 501 mg
SKILLET CORNBREAD WITH JALAPENOS
Baking cornbread in a cast-iron skillet gives it a crisp, brown crust, and keeps the inside moist and light; serve the bread right from the pan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
- Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
- Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
- Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.
Nutrition Facts : Calories 181 g, Fat 6 g, Fiber 2 g, Protein 5 g
JALAPENO-BACON SKILLET CORNBREAD
Doug Melkovitz thought he might be sitting on an award-winning recipe: His mother's cornbread was always a hit with friends, and he had improved on it with bacon and jalapenos. But entering a competition - and cooking for thousands - freaked him out and kept him from entering year after year. "What finally made me do it was coming up with a team," Doug says. He and friends Patrick Cowan and Cassie Toro formed a crew, Men Do It Batter With a Girl, and the trio took top honors.
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
- Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
- Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
- Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
- Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.
SKILLET JALAPENO CORNBREAD
This recipe is always a huge hit whenever I make it. Cooking in the cast iron skillet makes this recipe nice and crispy on the outside but moist and tasty on the inside. Use different peppers if you don't like Jalapenos.
Provided by keaolyen
Categories Breads
Time 1h10m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- Grease and sprinkle 12" cast iron skillet with meal and preheat in oven at 300 degrees. Mix all ingredients and pour into skillet. Bake at 300 for 20 minutes, then bake for another 40 minutes at 350 degrees or until brown.
Nutrition Facts : Calories 408.2, Fat 26.4, SaturatedFat 8.3, Cholesterol 56.6, Sodium 661.5, Carbohydrate 35.5, Fiber 3.2, Sugar 2.1, Protein 8.5
JOHNNY JALAPENO'S TACO CORNBREAD SKILLET
Cooking in a cast iron skillet is the true cowboy way and no one knows about cowboy cooking more than the famous outlaw, 'Johnny Jalapeno'! Rumor has it he was almost lynched by the famed McDaniel gang over this recipe. They shouted "This ain't no derned cowboy supper, ain't no beans in it!" Well, Johnny ran quick as lightning over to the campfire, and made another skillet supper, this time adding the last can of beans he had! Saved his life them beans did! ;) Also try Johnny's Recipe #266664.
Provided by 2Bleu
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.
- Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.
- In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).
- Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.
- Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.
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