Spicy Jalapeno Cornbread Food

JALAPENO CORNBREAD

Steps:

• Preheat oven to 350°F, and place butter into an 8-inch cast iron or oven-proof skillet.
• Place the skillet in the preheated oven, and allow the butter to melt while you prepare the remaining ingredients.
• In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.
• In a separate medium bowl, combine egg, milk, and buttermilk.
• Add the wet ingredients to the dry ingredients and stir to combine. Carefully stir in the melted butter, then fold in jalapenos and cheese.
• Scoop the batter into the hot skillet. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
• Serve immediately with extra butter or honey. See post for storage options.

SPICY JALAPENO CORNBREAD

Steps:

• In a large bowl, combine cornmeal, cheese, baking powder and salt. In another bowl, beat the eggs, add corn, buttermilk, oil and jalapenos. Stir into dry ingredients just until moistened. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cut into squares; serve warm.

SPICY CORNBREAD WITH JALAPENOS: PAN DE MAIZ

Steps:

• Preheat oven to 350 degrees F.
• Sift the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne together in a bowl of a standing mixer. Add the shortening to the dry ingredients until completely combined. Add the eggs, buttermilk, and corn syrup.
• Fold in the jalapenos, green, red, and yellow peppers. Place batter 3/4 of the way up a lined mini muffin tin.
• Bake in the oven until an inserted toothpick comes out clean, about 25 minutes.

JALAPENO CHEDDAR CORNBREAD

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.

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.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine cornbread mix, egg and butter in a mixing bowl.
• Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
• Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
• Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.