SUNNY'S EASY PEACHY JALAPENO CORNBREAD
Provided by Sunny Anderson
Time 55m
Yield 8 mini loaves
Number Of Ingredients 9
Steps:
- For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
- For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.
HOT PEPPER HONEY CORNBREAD
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
- Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
- Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
- Serve the cornbread with the hot honey.
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.
EASIEST HOT PEPPER JELLY
Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.
Provided by lisar
Categories Jellies
Time 7m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Spoon out apple jelly into a saucepan.
- Add chopped jalapenos.
- Bring to a boil and let boil for 2 minutes.
- (This could also be done in a microwave).
- You can add a drop or two of food coloring if you want.
- Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
- Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
- (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).
Nutrition Facts : Calories 1050.8, Fat 0.2, SaturatedFat 0.1, Sodium 118.4, Carbohydrate 276, Fiber 4.7, Sugar 201.9, Protein 0.8
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.
CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY
Beautiful and delicious, these savory but sweet little appetizer 'cookies' are easy to make and sure to be a huge hit at your next party!
Provided by CarolynWG
Categories Pastry Appetizers
Time 55m
Yield 20
Number Of Ingredients 4
Steps:
- Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
- Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 10.2 g, Cholesterol 21 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 97.1 mg, Sugar 3.9 g
CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY
Beautiful and delicious, these savory but sweet little appetizer 'cookies' are easy to make and sure to be a huge hit at your next party!
Provided by CarolynWG
Categories Pastry Appetizers
Time 55m
Yield 20
Number Of Ingredients 4
Steps:
- Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
- Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 10.2 g, Cholesterol 21 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 97.1 mg, Sugar 3.9 g
CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER
Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.
Provided by Alexa Weibel
Categories breads, quick breads, appetizer, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
- Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
- In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
- Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
- Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.
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.
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