Greenonionjalapenocornbread Recipes

JALAPENO GREEN ONION ALE CORN BREAD

Jalapeno Green Onion Ale Corn Bread image

This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.

Provided by Karen Moorse

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup buttermilk
½ cup beer (brown ale- or pilsner-style)
½ cup butter, melted
2 eggs, beaten
⅓ cup white sugar
4 green onions, chopped
1 fresh jalapeno pepper, chopped

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.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 36.1 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 7.8 g, Sodium 627.6 mg, Sugar 9.7 g

GREEN ONION- JALAPENO CORNBREAD

Green Onion- Jalapeno Cornbread image

This is cornbread with a little ZIP! It goes great with ham or BBQ of any kind. Also good with hearty soups. From a Bon Appetit booklet "Parties for Every Season".

Provided by Leslie in Texas

Categories Quick Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup thinly sliced green onion
2 teaspoons minced jalapeno chile, with seeds
1 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled (1/2 stick)

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.).

Nutrition Facts : Calories 158.3, Fat 6.3, SaturatedFat 3.5, Cholesterol 50.9, Sodium 586.8, Carbohydrate 21.6, Fiber 1.1, Sugar 7, Protein 4.3

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