PEPPER-JACK CORNBREAD STICKS
These zesty cornbread sticks start with boxed mix, but the addition of real, creamy corn and pepper Jack cheese take them up a notch.
Categories Bread pepper jack cheese cornbread
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F. Set 2 cast-iron cornbread-stick pans (see Note) in the top-third of oven until hot, about 15 minutes.
- Meanwhile, in a medium bowl, combine all ingredients except butter. Stir until batter just comes together; do not overmix.
- Carefully remove pans from oven and brush each cornbread-stick mold with butter. Fill each mold with about 2 tablespoons batter. Bake until sticks are golden and a toothpick inserted into center comes out clean, 12 to 15 minutes. Remove pans from oven and, using a sharp knife, release sticks. Serve warm with additional butter.
Nutrition Facts : Calories 276 calories
JALAPENO PEPPER JACK CORNBREAD
Steps:
- Preheat the oven to 425° and butter the sides and bottom of a 9 x 9 inch non-stick baking pan. Set aside.
- In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
- Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
- In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.
- Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
- Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.
- Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.
Nutrition Facts : ServingSize 1 piece, Calories 387 kcal, Carbohydrate 46 g, Protein 14 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 101 mg, Sodium 705 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 6 g
PEPPER JACK SKILLET CORNBREAD
Pepper Jack Skillet Cornbread is the perfect way to kick up a standard barbecue side dish. Buttery, crispy edges and tender, moist cornbread with just the right amount of spicy flavor.
Provided by Lauren
Categories Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F with a 10-inch cast iron skillet inside. In a large bowl, combine the cornbread mix, sour cream, milk, egg and pepper jack cheese. Whisk until combined.
- Remove the skillet from the oven and melt butter. Pour batter into the hot skillet spreading evenly with a spatula (butter may pool around edges.)
- Bake for 15-20 minutes until the center is done and the edges are crispy.
Nutrition Facts : Calories 262 kcal, Sugar 7 g, Sodium 343 mg, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 22 g, Fiber 2 g, Protein 7 g, Cholesterol 55 mg, ServingSize 1 serving
SKILLET CORNBREAD PUDDING WITH HAM AND PEPPER JACK
Why save bread pudding for dessert when it's great dressed for dinner? Our skillet cornbread pudding jacks up this comfy classic with ease.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.
- Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.
CORNBREAD WITH PEPPER JACK
The Pepper Jack adds just that hint of Mexico while not too hot. The cornbread is moist and very flavorful.
Provided by shawnoneal
Categories Side Dish
Time 30m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees and grease a 9x12 baking dish with butter. Mix together all dry ingredients and set aside. Beat the eggs and then whisk together the eggs and the oil. Stir the frozen corn, pepper jack cheese and diced nacho jalapenos into egg mixture. Stir dry ingredients into egg mixture. (It may seem a bit thick.) Fold the plain yogurt into the mix. Spoon mixture into greased baking dish and spread out evenly. Bake for 20 minutes or until knife comes out clean when placed into the center of the dish. After baking, brush butter over the surface of the hot cornbread.
Nutrition Facts : Calories 287 calories, Fat 15.727518333351 g, Carbohydrate 28.5194550035462 g, Cholesterol 62.9752 mg, Fiber 0.969266653052836 g, Protein 9.05176633367779 g, SaturatedFat 5.24254393333632 g, ServingSize 1 1 Serving (96g), Sodium 252.860166783656 mg, Sugar 27.5501883504934 g, TransFat 0.914890966671956 g
PEPPER JACK CHEESE QUICK BREAD
In 10 minutes, you can have this savory quick bread baking in the oven. The zesty aroma and flavor is unbeatable.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
- Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
- Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.
Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 220 mg
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 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
CHORIZO-PEPPER CORNBREAD
This loaded cornbread is nearly a meal with cheese, chorizo, bell peppers and onion.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bell peppers, chorizo, Monterey Jack, onions and cilantro.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.
MOIST RED PEPPER CORNBREAD
The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
PEPPERED CORNBREAD
Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina
Provided by Taste of Home
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE
Provided by Tom Douglas
Categories Bread Milk/Cream Egg Side Bake Kid-Friendly Cornmeal Monterey Jack Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 8-inch square cornbread
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
- Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
PEPPER JACK CHEESE QUICK BREAD
This is my family's favorite bread to go with chili, soup or stew. I found this in a Betty Crocker book.
Provided by Beatrice in Benton
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Grease the bottom of 9x5 inch loaf pan (bottom only) with vegetable shortening or cooking spray; set aside.
- Add flour, cheese, sugar, baking powder, baking soda, and salt to a bowl; stir to mix ingredients.
- Add the remaining ingredients and stir just until the mixture is moistened (batter will be lumpy).
- Transfer batter to prepared pan.
- Bake at 350 degrees for 35-45 minutes or until golden brown and a toothpick comes out clean.
- Cool for 5 minutes in the pan.
- Loosen the bread from the pan by running a knife around the edges.
- Turn bread out onto a wire rack.
- Let cool for 30 minutes before cutting and serving.
Nutrition Facts : Calories 2002, Fat 94.8, SaturatedFat 55.5, Cholesterol 655.4, Sodium 3489.9, Carbohydrate 209.4, Fiber 6.8, Sugar 18, Protein 74.7
PEPPER JACK CHEESE BREAD
Make and share this Pepper Jack Cheese Bread recipe from Food.com.
Provided by carolinafan
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast and sugar in 2 cups warm water; let stand for 5 minutes. Add olive oil and salt.
- With an electric mixer, gradually beat in 3 cups flour, beating until smooth.
- Beat in cheddar cheese and 1 cup Monterey Jack cheese with peppers. Gradually beat in enough remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface and knead dough for 5 minutes, or until smooth and elastic.
- Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85*), free from drafts, for 45 minutes, or until doubled in size.
- Lightly grease 2 (9x5-inch) loaf pans; set aside.
- Divide dough into 2 equal portions. Shape into 10-inch loaves and place in prepared pans.
- Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size.
- Preheat oven to 350*.
- Gently brush each loaf with egg white and sprinkle well with remaining 2 tablespoons Monterey Jack cheese with peppers.
- Bake for 25 minutes, or until golden brown.
- Let cool in pans for 10 minutes. Remove from pans and place on wire racks.
- Let cool for 30 minutes before slicing.
Nutrition Facts : Calories 1685.6, Fat 54.5, SaturatedFat 26.4, Cholesterol 115.8, Sodium 2476.5, Carbohydrate 231.2, Fiber 9.1, Sugar 14.1, Protein 63.2
CHEESE AND SWEET-PEPPER CORNBREAD
This cornbread tastes best when served on the same day it's baked.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch baking pan. In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, and eggs.
- Pour buttermilk mixture into flour mixture and stir until just combined (do not overmix). Fold in cheese and chiles with juices until evenly distributed. Transfer to baking pan and smooth top. Scatter pepper rounds evenly over top.
- Bake until golden brown along edges and a tester inserted in center comes out with moist crumbs, 20 to 25 minutes.
- Let cool in pan 5 minutes. Turn out onto a wire rack, then invert onto another rack, top-side up. Let cool at least 15 minutes more. Transfer to a cutting board. Cut in half lengthwise, then slice each half into small wedges. Serve warm or room temperature.
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE
Steps:
- Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
- Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
- Cut corn bread into squares.
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