Sweet Cheesy Jalapeno Cornbread Food

CHEDDAR JALAPENO CORNBREAD RECIPE

Steps:

• Heat up your oven to 400 degrees.
• Place your 9X9 metal baking pan in the oven with a tablespoon of butter. You want your pan hot when you put in the cornbread.
• Combine the mixes, milk jalapenos and cheese untiled mixed.
• Pour into hot pan.
• top with the remaining cheddar cheese.
• Bake for 20 minutes. Serve.

CHEESY BACON JALAPENO SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
• Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
• Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
• Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
• Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 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 CHEESY JALAPENO CORNBREAD

Steps:

• 1. Preheat oven to 475 degrees. NOTE: I use cast iron to bake my cornbread. I add oil to the bottom of the pan, sprinkle a little cornmeal in pan and put in the oven while it's preheating. I then mix up my batter. Once the cornmeal start to brown, it's time to pour the cornbread batter into the pan. It should sizzle like it's frying once the batter hits the hot pan.
• 2. In a medium size mixing bowl, whisk together all dry ingredients. Add eggs, buttermilk and EVOO; mix well by hand.
• 3. Stir in jalapeno peppers and cheese. NOTE: When working with any HOT pepper, wear gloves. Never handle hot pepper with your bare hands and then put hands around you face and eyes.
• 4. Pour into hot cast iron skillet. Bake 13 to 15 minutes until a nice golden brown. This recipe made one 10-inch skillet AND one 8-wedge cornbread skillet.
• 5. Excellent cornbread to serve with https://www.justapinch.com/recipes/soup/chili/healthy-sante-fe-chicken-soup-2.html?p=1 or any soup or chili for that matter.

JALAPENO CORNBREAD

Steps:

• Preheat the oven to 425. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat.
• Meanwhile, place the jiffy mix in a mixing bowl. Add the jalapeño and cheese and toss. Add the eggs, corn and milk and combine .
• Remove the heated skillet from the oven and pour your cornbread mixture into it. Return to the oven and cook for 20 minutes or so until the cornbread is set and firm to the touch. Slice and serve with butter.

SWEET JALAPEñO CORNBREAD

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.

CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE

Steps:

• Mix corn meal, flour sugar, baking powder and salt.
• Cut in oil till crumbly.
• Mix in jalapeno and cheese.
• Mix in egg and milk till just blended do not over mix.
• Pour batter into a greased hot cast iron pan.
• Bake in a preheated oven 400 degrees for 20 minutes.

KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
• Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
• Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.

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 MUFFINS

Steps:

• Preheat the oven to 400 °F. Spray miniature muffin tins with cooking spray.
• In a mixing bowl, combine the cornmeal, salt, onion powder, and baking powder, stirring with a spatula. Add the cheese, creamed corn, sour cream and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is combined.
• Place 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm. Makes about 4 dozen mini-muffins.

SWEET JALAPENO CORNBREAD

Steps:

• Mix cornmeal, flour, baking soda, salt, and red pepper flakes together. Add milk, egg, sugar, oil, corn and jalpenos.
• Pour into heated and oiled cast iron skillet (9inch).
• Bake 25 at 400 degrees.