Cornbread With Jalapeno And Cheddar Cheese Recipes

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JALAPENO AND CHEDDAR CORNBREAD



Jalapeno and Cheddar Cornbread image

Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking soda
1 1/2 cups grated sharp cheddar cheese
1 (15 ounce) can creamed corn
1/2 cup canned sliced jalapeno, drained
1 cup buttermilk
4 eggs, lightly beaten
3/4 cup unsalted butter, melted

Steps:

  • Preheat the oven to 375°F.
  • Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
  • In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
  • Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
  • Stir in the melted butter.
  • Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
  • Remove from oven and let cool in pan 15 minutes then cool on wire rack.

Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7

JALAPENO CHEDDAR CORNBREAD RECIPE



Jalapeno Cheddar Cornbread Recipe image

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

1-1/2 cups Yellow Cornmeal
1-1/2 cups Self Rising Flour
1/3 cup Granulated Sugar
1 cup Duke's Mayonnaise
1-3/4 cups Buttermilk
2 cups Cheddar Cheese, shredded and divided
1/2 cup Jalapenos, diced ( about 3 medium)
1 Tablespoon Shortening

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!

JALAPENO AND CHEDDAR CORNBREAD



Jalapeno and Cheddar Cornbread image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon unsalted butter, plus additional for topping
1 cup gluten-free all-purpose flour blend
1 cup finely ground cornmeal
1 tablespoon superfine sugar
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2 large eggs plus 1 large egg white, lightly beaten
1 cup grated cheddar cheese
1/2 cup canned creamed corn
3 small green onions, thinly sliced
2 to 3 jalapeno chiles, seeded, deveined and finely chopped

Steps:

  • Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
  • Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
  • In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
  • Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
  • Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

JALAPEñO CORNBREAD WITH CHEDDAR CHEESE



Jalapeño Cornbread With Cheddar Cheese image

This recipe is a delicious cornbread with sour cream and jalapeños and cheese, along with corn kernels and a little hot pepper.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 40m

Yield 10

Number Of Ingredients 15

2 tablespoons vegetable oil (or enough to coat the pan)
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Optional: 3 to 4 tablespoons sugar
1 dash chipotle chile pepper (ground, or cayenne pepper)
1/4 cup jalapeño pepper (fresh finely chopped)
1 cup Mexican blend cheese (shredded, Cheddar Jack, or sharp Cheddar cheese)
Optional: 1 cup of canned corn (kernels)
8 ounces sour cream
3/4 cup milk
1 large egg (beaten)
4 tablespoons melted butter

Steps:

  • Gather the ingredients.
  • Coat a heavy 10-inch cast-iron skillet or 9-inch-square baking pan with vegetable oil and set aside. Heat oven to 400 F.
  • In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeño peppers, cheese, and corn kernels.
  • Preheat the skillet or pan in the oven or on the stovetop.
  • Whisk together the sour cream, milk, egg, and melted butter.
  • When the oven is ready, stir the wet mixture into the dry ingredients just until blended. Spread in the hot greased skillet or baking pan.
  • Bake for 25 to 30 minutes, until set and lightly browned around the edges.
  • Cool in the pan on a rack; cut into squares or wedges.

Nutrition Facts : Calories 289 kcal, Carbohydrate 30 g, Cholesterol 56 mg, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, Sodium 499 mg, Sugar 8 g, Fat 16 g, ServingSize 8 to 10 pieces (8-10 servings), UnsaturatedFat 0 g

CHEDDAR-JALAPENO CORNBREAD



Cheddar-Jalapeno Cornbread image

Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup buttermilk
3 large eggs
1 1/2 cups grated sharp cheddar
3/4 cup fresh or frozen corn kernels
1/3 cup chopped drained pickled jalapenos

Steps:

  • Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.
  • Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Nutrition Facts : Calories 415 g, Fat 20 g, Fiber 2 g, Protein 12 g, SaturatedFat 12 g

BACON CHEDDAR JALAPENO CORNBREAD



Bacon Cheddar Jalapeno Cornbread image

This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.

Provided by Steve de Eyre

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1 cup unsalted butter, melted
3 extra large eggs, lightly beaten
1 (8 ounce) package shredded sharp Cheddar cheese
3 jalapeno peppers, diced

Steps:

  • Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
  • Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
  • Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g

CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE



Cornbread With Jalapeno and Cheddar Cheese image

You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.

Provided by Rita1652

Categories     Quick Breads

Time 30m

Yield 8-10 wedges

Number Of Ingredients 10

1 cup cornmeal
1 cup flour, sifted
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup canola oil, chilled
1 cup buttermilk (You can use plain milk)
1 egg, beaten
1/2 cup cheddar cheese
1 jalapeno, finely diced

Steps:

  • Mix corn meal, flour sugar, baking powder and salt.
  • Cut in oil till crumbly.
  • Mix in jalapeno and cheese.
  • Mix in egg and milk till just blended do not over mix.
  • Pour batter into a greased hot cast iron pan.
  • Bake in a preheated oven 400 degrees for 20 minutes.

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