Sweet Jalapeño Cornbread Food

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.

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.

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.

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 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:

• 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.

LUBY'S JALAPENO CORNBREAD

Steps:

• Heat oven to 425°F.
• Generously grease 8-inch cast iron skillet or round baking pan.
• In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder, and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapeños, and corn. Pour into skillet.
• Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

SOUTHERN-STYLE JALAPENO CORNBREAD

Steps:

• Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
• Measure 2/3 cup (96 g) cornmeal into medium bowl.
• Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
• Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
• When oven is preheated, stir dry ingredients into mush until just moistened.
• Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
• Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.