Green Onion Jalapeño Cornbread Recipes

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

GREEN ONION-JALAPEñO CORNBREAD

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
• Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)

BACON CORNBREAD DUTCH BABY

Steps:

• For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
• Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
• When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
• For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
• Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

GREEN ONION- JALAPENO CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Butter 13x9x2-inch baking pan.
• Whisk flour,cornmeal,sugar,salt,baking powder and baking soda in large bowl to blend.
• Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter.
• Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix).
• Transfer batter to prepared pan (batter will come up only about 3/4 inch up sides of pan).
• Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes.
• Transfer pan to rack and cool cornbread completely in pan.
• (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.).

JALAPENO-BACON CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon until crisp and drain on paper towel.
• Grease a 9" pan with bacon drippings.
• Crumble bacon into a bowl and add green onion, jalepenos, cornmeal, flour, baking powder, baking soda, and salt.
• In a separate bowl, beat egg and add yogurt, milk, and melted butter.
• Whisk until smooth.
• Pour wet ingredients into dry ingredients and stir until just combined.
• Pour mixture into pan and sprinkle with cheddar cheese.
• Bake 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
• Serve warm.

EASY JALAPENO CORN BREAD

Steps:

• In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

GREEN ONION CORN BREAD

Steps:

• Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
• Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
• Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)