Betsys Creamy Jalapeno Cornbread Recipes

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BETSY'S CREAMY JALAPENO CORNBREAD



Betsy's Creamy Jalapeno Cornbread image

The moistest cornbread you'll ever eat! The jalapenos are just for flavor - if you need more heat, you know what to do! Serve with some nice smoked Texas brisket, or ribs, or chili - anything goes! Thanks to my friend, and terrific cook Betsy for this one!

Provided by LorenLou

Categories     Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

2 (6 ounce) packages yellow cornbread mix (those 3 for $1 ones - Martha White is good, or your favorite brand)
2 eggs
1 1/3 cups milk
1/2-1 large onion, chopped fine
3 cups shredded sharp cheddar cheese
1 (14 3/4 ounce) can cream-style corn
2 tablespoons finely chopped canned jalapeno slices (more if you want some heat)

Steps:

  • Preheat oven to 400.
  • Spray 9x13" pan with cooking spray.
  • (Can also make muffins if desired).
  • Beat eggs until frothy.
  • Add the milk.
  • Mix in the cornbread mix until you have a smooth batter (but don't overbeat).
  • Add onion, cheese, corn and jalapenos.
  • Bake 30 minutes, or until golden brown on top.
  • (Muffins may bake a little faster).

Nutrition Facts : Calories 290, Fat 14.8, SaturatedFat 7.7, Cholesterol 69.3, Sodium 633, Carbohydrate 28.4, Fiber 2.4, Sugar 7.4, Protein 11.6

MEXICAN STYLE CORNBREAD



Mexican Style Cornbread image

A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.

Provided by Lynn Gibson

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 12

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
  • In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
  • In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
  • Bake for 30 to 35 minutes until center is set and top is golden brown.

Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g

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