Corn And Jalapeño Chili Flatbread Recipes

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JALAPENO CORNBREAD RECIPE



Jalapeno Cornbread Recipe image

This jalapeno cornbread recipe is incredibly moist and incorporates lot of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!

Provided by Mike Hultquist

Categories     Side Dish

Time 40m

Number Of Ingredients 13

1 cup whole milk
4 tablespoons melted butter
2 large eggs
14.5 ounces creamed corn (1 can)
1 cup cornmeal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon salt (or to taste)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon black pepper
1 cup chopped jalapeno peppers + sliced jalapenos for topping
1 cup shredded cheddar cheese (or use a spicy pepperjack for extra heat)

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
  • In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
  • Pour the wet ingredients into the dry ingredients and stir together.
  • Stir in the chopped jalapenos and shredded cheese.
  • Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
  • Cool slightly, slice and serve.

Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 660 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CORN AND JALAPEñO CHILI FLATBREAD



Corn and Jalapeño Chili Flatbread image

This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs-it's great for mopping up all the delicious sauce.

Provided by Donna Hay

Categories     Side     Quick & Easy     Mozzarella     Corn     Grill/Barbecue     Jalapeño     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Servings

Number Of Ingredients 9

1 (14-ounce) can creamed corn
4 1/2 ounces grated haloumi
4 1/2 ounces grated mozzarella
1 tablespoon chopped pickled jalapeño peppers
1 tablespoon finely grated lime zest
Sea salt and cracked black pepper
Cracked black pepper
4-6 small pita breads, halved
Extra-virgin olive oil, for brushing

Steps:

  • Preheat a grill pan or grill over high heat. Place the creamed corn, haloumi, mozzarella, jalapeños, lime zest, salt and pepper in a bowl and mix to combine. Spoon the mixture into the pita halves and press to fill to the edges. Brush the pitas with the oil and grill for 2-3 minutes on each side or until lightly charred and the cheese has melted. Cut into wedges to serve.

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