Beefy Jalapeno Corn Bake Recipes

BEEFY JALAPENO CORN BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well., Pour half of the batter into a greased 13x9-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter., Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted into cornbread topping comes out clean. Serve warm. Refrigerate any leftovers.

BEEFY JALAPENO CORN BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13x9 baking dish.
• In a skillet, cook beef with onion, garlic and bell pepper, until no longer pink, then season with salt and pepper; drain and add in Parmesan if using; set aside.
• In a bowl, beat eggs, corn, milk and oil.
• Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
• Pour half of the batter into a greased baking dish; sprinkle with 2 cups cheese; top with the beef, onion and jalapenos.
• Sprinkle with remaining cheese; top with remaining batter.
• Bake, uncovered for 55-60 mins or until a toothpick inserted into corn bread topping comes out clean.
• Serve warm.

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.

SUNNY'S EASY PEACHY JALAPENO CORNBREAD

Steps:

• For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
• For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.

BEEFY SOUTHWESTERN CORN PUDDING CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange corn tortilla pieces in the bottom of prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
• Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over beef.
• Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes.

JALAPEñO CORN BREAD

Steps:

• Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan. Bake until firm to touch, about 30 minutes.

BEEFY CORNBREAD CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.

JALAPENO CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeno peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

BEEFY CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink.
• In separate bowl, mix corn bread mix, salt, baking soda, corn, milk, oil and eggs.
• Pour 1/2 of the cornbread mix into a greased 13x9 casserole dish.
• Layer 1/2 of the cheese next.
• Layer all of the beef mix next.
• Top with the remaining cornbread batter.
• Bake uncovered for 30 minutes, place remaining cheese on top, then cook 10-20 minutes, depending on oven, or until toothpick inserted near the center comes out clean.