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.
SPICY CORNBREAD WITH CORN
A spicy cornbread, lightly sweetened and only as hot as you wish; moistened with yogurt and pops of sweet corn kernels. It is THE go-to cornbread recipe to make. And don't forget muffins too!
Provided by Alonna
Categories Side Dish
Time 30m
Number Of Ingredients 17
Steps:
- Gather all your ingredients and preheat the oven to 400°F (200°C) for a glass baking dish, or 425°F (220°C) for a metal pan.
- In a medium-sized bowl, stir together the dry ingredients.
- In a separate bowl, whisk the egg well and add the yogurt, milk, and ghee (or melted butter).
- Add in the corn, bell pepper, scallions, and chilies, if using.
- Add the wet ingredients into the dry mix and mix together just until combined. Be careful not to overmix the batter; you don't want to activate the gluten or the bread will not be as tender. You will have a thick batter.
- Pour into a prepared baking pan and bake until the edges are browned and a toothpick comes out clean. Start checking at the 18-minute mark and it may take up to 25 minutes.
- Allow the cornbread to cool for 20 to 30 minutes before servings. This cornbread will stay moist for 2 days. If you want to keep it longer, wrap it tightly and freeze for up to two months.
Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 32 mg, Sodium 674 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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
MEXICAN CORNBREAD
Steps:
- Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
- Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
- In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!
Nutrition Facts : ServingSize 1 slice, of 16, Calories 148 kcal, Carbohydrate 16 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 1 g, Sugar 5 g
CHEESY SPICY CORNBREAD!
This is a yummy, easy, savory recipe for cornbread! It's also really good with a can of drained corn, but I have to omit for DH's sake. I like to add a bit of salt because the jiffy mix is a little sweet. I also add 2 tablespoons of flour since I live at high altitude. I've made this different ways, using red onions or green onions, both ways were delish...go with what you like best! Note: If mixture is too dry, just add a splash of milk to moisten. Recipe updated to include milk.
Provided by KPD123
Categories Breads
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients. Mix well.
- Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
- Bake 375 degress 15-20 minutes or until cornbread is golden brown.
SPICY SKILLET CORNBREAD
This is the first time I ever made cornbread in a skillet and it is a welcome change from the sweet version and an excellent way to use some fresh sage from the garden. Delicious served with tex-mex dishes or chili. Recipe adapted from The Herb Garden Cookbook.
Provided by ellie_
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Combine cornmeal, flour, salt, baking powder, peppers and paprika in a large bowl.
- In a measuring cup combine buttermilk, egg and mollases.
- Add liquid ingredients to dry ingredients, stir well to combine.
- Add sage, onions, cheese and corn to mixture.
- Heat corn oil in a cast iron skillet (9- 10 inches) over medium heat until hot (when sprinkled with drops of water the oil will sizzle).
- Pour in batter.
- Remove from heat.
- Place pan in hot oven and bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 483, Fat 18.9, SaturatedFat 3.7, Cholesterol 59.5, Sodium 1373.3, Carbohydrate 69.5, Fiber 5.2, Sugar 9.9, Protein 12.1
JALAPENO SPICY CORNBREAD DRESSING
Give your guests a little kick for the holiday meal with this deliciously easy jalapeno spicy cornbread dressing.
Provided by Stephanie Pass
Categories side dish
Time 55m
Number Of Ingredients 11
Steps:
- Make the cornbread muffin mixes together in a 9 x 9 pan according to instructions. This can be done 1-3 days in advance.
- Preheat oven to 350 F degrees.
- Crumble the cornbread into a large bowl.
- Cube the bread and add it to the bowl.
- Add the sage to the bread mixture.
- Chop the celery and green onions.
- Saute the celery and onions in the oil until the oil is almost gone.
- Add 1 cup of water to the pan and put a lid on it. Simmer for 7-8 minutes until tender.
- Add the celery/onion mixture to the bread mixture.
- Add the chicken broth, jalapeno juice (from jars of jalapenos), and chopped jalapenos to the mixture.
- Stir until well combined.
- Pour into a greased 9 x 13 pan.
- Add sliced jalapenos on top of the dressing.
- Bake for 30 minutes
- Allow to cool for a few moments before serving.
SPICY CORNBREAD MUFFINS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
- In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
- Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
- In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
- Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.
SPICY CORNBREAD MUFFINS
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
- Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
- Cool for 10 minutes in the pan, then remove and serve warm.
SPICY CORNBREAD
Green chilies and ground red pepper add zesty flavor to this moist cornbread laced with corn and bell pepper. Serve it alongside bowls of chili.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 18 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mix dressing, chilies, eggs and ground red pepper in large bowl. Add remaining ingredients; mix just until moistened.
- Pour into greased 13x9-inch baking pan.
- Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SPICY CORNBREAD MINI-MUFFINS
These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.
Provided by AnniecatMT
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
- Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
- Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
- Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g
SPICY MEXICAN CORNBREAD
Make and share this Spicy Mexican Cornbread recipe from Food.com.
Provided by MissTinkJordan
Categories Breads
Time 33m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix all Ingredients together in a bowl till smooth.
- Pour in a greased 8x8 or 9x9 pan (square) at 425°F for 20-25 minutes.
Nutrition Facts : Calories 250, Fat 11.9, SaturatedFat 4.1, Cholesterol 17, Sodium 839, Carbohydrate 30.4, Fiber 1.6, Sugar 6.2, Protein 6.7
SPICY CORNBREAD
Found this in one of my cookbooks. Made it last week for lunch and it was good! Hope you'll like it too.
Provided by Chef Dudo
Categories Breads
Time 35m
Yield 1 bread
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Grease a ten-inch skillet and place it on the middle shelf in the oven.
- Sift the cornmeal, baking powder, sugar, and salt.
- Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
- Form a well in the dry ingredients and pour in the wet ingredients.
- Mix well
- Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
- Sprinkle the remaining cheese on top and return to the oven.
- Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
- The top should be golden brown.
- Can be served warm or cold.
SPICY MEXICAN CORNBREAD
This is a recipe my mother gave me. It is so simple, moist, and delicious. At least we like it. I have no idea where she came across it, I think a friend gave it to her. You can make this as spicy as you want, add more or less jalapeno peppers to the recipe.
Provided by ladyautumn
Categories < 60 Mins
Time 1h
Yield 1 bread, 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 9 x 13 baking dish and get it hot.
- Mix together the eggs, sour cream, salt, corn, and oil.
- Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
- Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese.
- Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.
SPICY CORNBREAD
Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
- Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
- Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
- Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.
SWEET AND SPICY CORNBREAD
Provided by Sandra Lee
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees F.
- Put a 10-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes. Remove the onions from the pan onto a plate. Leave the remaining oil in the pan.
- In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the reserved onions and the jalapeno. Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. (Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.)
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