Skinny Jalepeno Cornbread Food

SUNNY'S EASY PEACHY JALAPENO CORNBREAD

Steps:

• For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
• For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.

JALAPENO CORNBREAD

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.

JALAPENO CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Grease a 9-inch square baking pan with butter.
• In a large bowl, stir together dry ingredients with a wire whisk or fork.
• In a medium bowl, whisk together eggs, buttermilk, butter and jalapeno chile.
• Add to cornmeal mixture and stir until just blended.
• Pour into pan and bake 20 minutes or until edges are golden and a toothpick inserted into the center comes out clean.

SKINNY JALEPENO CORNBREAD

Steps:

• Preheat oven to 350 degrees and prepare a baking pan with cooking spray. Mix all the wet ingredients above (egg, corn and yogurt) and then add the cornbread mix. Combine until moistened and transfer into baking dish. Bake until golden brown about 40 minutes.

SWEET JALAPENO CORNBREAD

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.

MOIST JALAPENO CORN BREAD

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.

EXTRA MOIST JALAPENO CORNBREAD

Steps:

• Mix and pour into greased 9x13-inch pan.
• Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.

JALAPENO CORN BREAD

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.

EASY JALAPENO CORN BREAD

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.