JALAPENO CHEESE CORNBREAD
A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe.
Provided by UT Theta Chef
Categories Quick Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in large bowl
- Mix eggs, oil, and milk well in separate bowl.
- Pour liquid into dry mixing lightly (batter will be very lumpy).
- Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
- Pour into greased 13x9 baking dish.
- Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.
JALAPENO CHEDDAR CORNBREAD RECIPE
A bit spicy, a whole lot cheesy, you're going to love our Jalapeno Cheddar Cornbread made with Duke's Mayonnaise. Adapted from a recipe by Duke's.
Provided by Steve Gordon
Categories Bread
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425F degrees.
- Place a 10 inch cast iron skillet in oven while you make the batter.
- Use gloves to prepare the peppers. Set aside.
- Grate the cheese. Set aside.
- Place the cornmeal in a large mixing bowl.
- Add the flour.
- Add the sugar. Whisk dry ingredients together and set bowl aside.
- Place the buttermilk in a medium sized mixing bowl.
- Add the mayonnaise.
- Whisk the buttermilk and mayonnaise together.
- Add the wet mixture to the dry mixture, stir to combine.
- Add ONE cup of the cheddar cheese.
- Add the diced Jalapenos.
- Fold ingredients together until fully combined.
- Carefully remove the hot skillet from the oven.
- Add the shortening. Swirl shortening in pan until melted.
- Pour batter into the skillet.
- Sprinkle the remaining cup of cheese on top of the batter.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
- Enjoy!
CHEESY JALAPENO CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
- Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.
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.
BABY'S JALAPEñO CHEESE CORNBREAD
Make and share this Baby's Jalapeño Cheese Cornbread recipe from Food.com.
Provided by Vicki in CT
Categories Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F with cast iron skillet inside.
- Meanwhile, mix dry ingredients in a medium bowl. Add remaining ingredients, except cheese.
- Remove skillet from oven and rub cooking oil on bottom and sides. Pour half of batter mixture into hot greased iron skillet. Top with 1/2 of cheese. Pour remaining batter over this and top with remaining cheese.
- Bake at 375°F for 45 minutes. Turn off oven and leave in for 15 additional minutes.
Nutrition Facts : Calories 518.8, Fat 37, SaturatedFat 10, Cholesterol 101.8, Sodium 1555.1, Carbohydrate 35.5, Fiber 3.3, Sugar 4.4, Protein 14.1
CHEESY BACON JALAPENO SKILLET CORNBREAD
After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.
Provided by Megan
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g
EASY JALAPEñO CHEDDAR CORNBREAD
This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
- In medium bowl, mix all ingredients except chili. Pour into skillet.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
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