CHEDDAR-JALAPENO CORNBREAD
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
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
JALAPENO AND CHEDDAR CORNBREAD
Provided by Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
JALAPENO AND CHEDDAR CORNBREAD
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
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
FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE
Steps:
- Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.
- Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)
- Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.
- Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.
- Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.
- Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it's fully baked. If the toothpick comes out dry, remove from the oven.)
Nutrition Facts : ServingSize 1 piece, Calories 515 kcal, Carbohydrate 49 g, Protein 16 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 129 mg, Sodium 729 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 10 g
JALAPENO-CHEDDAR CORN BREAD
Embellishing a recipe as iconic as corn bread could be a disaster of New Coke magnitude, so when a friend suggested dolling up the recipe with jalapeños and cheddar cheese, I proceeded with caution. I have issues with vegan cheese-it's often overprocessed, packed with preservatives, and usually gross-but Emily, my office Queen Bee and resident persnickety vegan, suggested Follow Your Heart's cheddar and made me a convert. I found nary a gluten globule or preservative in sight, and it melted! My mind adequately blown, I got to work in the kitchen, and a new bakery regular emerged. The cheese has the perfect creamy texture to complement the corn bread's slightly grainy quality, and its sweetness is offset by the heat of the jalapeños. Bring this along to your next barbecue, but be sure to make extra: Those non-vegan eat-everything sorts tend to devour an unfair share.
Yield makes 10 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Lightly grease a 7 × 4 × 3-inch loaf pan with oil.
- Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into "buttermilk." In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until fully combined. Pour in the "buttermilk" and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Using a plastic spatula, fold in the jalapeños and cheese until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and bake the corn bread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes. The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
- Let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the corn bread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut corn bread with plastic wrap and store at room temperature for up to 3 days.
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
JALAPENO CORN BREAD
Wonderful cornbread with a hint of spice.
Provided by Sheila
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
- Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
- Put butter into a 9-inch square baking dish.
- Melt butter in preheated oven, 2 to 3 minutes.
- Pour corn bread batter into the baking dish over melted butter.
- Bake in preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 20.5 g, Cholesterol 89.5 mg, Fat 22.7 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 6.6 g, Sodium 590.7 mg, Sugar 2.6 g
CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE
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
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.
More about "jalapeno and cheddar cornbread recipes"
JALAPENO-CHEDDAR CORNBREAD RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
JALAPEñO CHEDDAR CORNBREAD WITH BACON • FIVEHEARTHOME
From fivehearthome.com
JALAPEñO CORNBREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
JALAPENO CHEDDAR CORNBREAD - HOUSE OF YUMM
From houseofyumm.com
THE BEST JIFFY JALAPENO CHEDDAR CORNBREAD - THE G & M KITCHEN
From thegandmkitchen.com
JALAPENO CHEDDAR CORNBREAD - SAVOR THE BEST
From savorthebest.com
BAREFOOT CONTESSA | JALAPENO CHEDDAR CORNBREAD | RECIPES
From barefootcontessa.com
JALAPENO CHEDDAR CORNBREAD RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
EASY JALAPENO CHEDDAR CORNBREAD + {VIDEO} - STAY SNATCHED
From staysnatched.com
JALAPEñO CHEDDAR JIFFY CORNBREAD – REAL FOOD WITH SARAH
From realfoodwithsarah.com
JALAPEñO CORNBREAD WITH CHEDDAR CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
JALAPEñO CHEDDAR CORNBREAD RECIPE - A COZY KITCHEN
From acozykitchen.com
SHORTCUT JIFFY JALAPENO & CHEDDAR MEXICAN CORNBREAD RECIPE WITH …
From kidfriendlythingstodo.com
JALAPEñO CHEDDAR CORNBREAD • MY EVIL TWIN'S KITCHEN
From eviltwin.kitchen
JALAPEñO "CHEDDAR" CORNBREAD - COMFORTABLE FOOD
From comfortablefood.com
SKILLET JALAPENO CHEDDAR CORNBREAD | KICKASS BAKER
From kickassbaker.com
JALAPENO AND CHEDDAR SKILLET CORNBREAD RECIPE - COUNTRY LIVING
From countryliving.com
JALAPEñO CHEDDAR CORNBREAD (EASY!) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
JALAPEñO CHEDDAR CORNBREAD | VANILLA AND BEAN
From vanillaandbean.com
JALAPEñO CHEDDAR CORNBREAD - HOME. MADE. INTEREST.
From homemadeinterest.com
JALAPENO CHEDDAR CORNBREAD - I AM HOMESTEADER
From iamhomesteader.com
JIFFY JALAPENO CHEDDAR CORNBREAD - COOK FAST, EAT WELL
From cookfasteatwell.com
SKILLET CHEDDAR AND JALAPEñO CORNBREAD - FOODIECRUSH
From foodiecrush.com
JALAPEñO, CHEESE AND CORN CAST IRON SKILLET CORNBREAD
From seasonsandsuppers.ca
JALAPEñO CORNBREAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
JALAPENO CHEDDAR CORNBREAD SKILLET - GARNISH & GLAZE
From garnishandglaze.com
JALAPENO CHEDDAR CORNBREAD - EASY CORNBREAD RECIPE
From eatingonadime.com
JALAPENO CORNBREAD WITH CHEDDAR CHEESE : OPTIMAL RESOLUTION …
From recipeschoice.com
EASY JALAPEñO CHEDDAR CORNBREAD - ALPHAFOODIE
From alphafoodie.com
JALAPENO-CHEDDAR CORNBREAD | STUBB'S
From mccormick.com
JALAPEñO CHEDDAR CORNBREAD RECIPE - BUDGET BYTES
From budgetbytes.com
JALAPENO CORNBREAD {EASY AND MOIST} - WELLPLATED.COM
From wellplated.com
QUICK AND EASY CHEDDAR JALAPENO CORNBREAD RECIPE YOU WILL LOVE
From emilyenchanted.com
JALAPEñO CHEDDAR MEXICAN CORNBREAD - THE SEASONED MOM
From theseasonedmom.com
SKILLET JALAPENO CHEDDAR HOMEMADE CORNBREAD - THE CHUNKY CHEF
From thechunkychef.com
JALAPENO CHEDDAR CORNBREAD WITH CREAM CORN RECIPES
From yummly.com
CHEDDAR JALAPEñO CORNBREAD - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
JALAPENO AND CHEDDAR SKILLET CORNBREAD RECIPE
JALAPEñO CHEDDAR CORNBREAD - THE PERFECT WEEKNIGHT SIDE DISH!
From nutmegnanny.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #breads #lunch #vegetables #american #southwestern-united-states #tex-mex #oven #easy #vegetarian #dietary #spicy #comfort-food #inexpensive #quick-breads #taste-mood #equipment #number-of-servings
You'll also love