JALAPENO CORNBREAD
Provided by Nancy Fuller
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.
- Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.
- Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.
BUTTERMILK JALAPEñO CORNBREAD
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Grease an 8-inch-square pan or baking dish.
- In a large mixing bowl, whisk together the melted butter and sugar.
- Add the eggs and whisk until combined.
- Add the buttermilk and baking soda, and whisk to combine.
- Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.
- Pour the batter into the prepared pan.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before cutting into squares. Serve warm.
Nutrition Facts : Calories 275 kcal, Carbohydrate 37 g, Cholesterol 70 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, Sodium 341 mg, Sugar 16 g, Fat 12 g, ServingSize 9 squares (9 servings), UnsaturatedFat 0 g
JALAPENO CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.
SWEET JALAPENO CORNBREAD
A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.
Provided by hotsauce
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 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
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 BUTTERMILK CORNBREAD
Make and share this Jalapeno Buttermilk Cornbread recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat an 8x8 baking pan with cooking spray; place it in a 400* oven.
- Combine all ingredients.
- Beat hard for 30 seconds with a spoon.
- Pour into hot pan.
- Reduce oven to 375* and bake for 20 minutes, or until pick comes out clean.
Nutrition Facts : Calories 229.6, Fat 5.7, SaturatedFat 1.4, Cholesterol 73, Sodium 518.4, Carbohydrate 37.9, Fiber 2.6, Sugar 6.2, Protein 7.7
JALAPENO BUTTERMILK CORNBREAD
If you're from the South, you have to have a good cornbread recipe. Here's a lightened-up version of my mom's traditional cornbread that tastes just as delicious. -Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. cast-iron or other ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers., Carefully tilt the skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm., Note: As a substitute for 1 cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp. of salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 261mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
BUTTERMILK JALAPENO CORNBREAD
Make and share this Buttermilk Jalapeno Cornbread recipe from Food.com.
Provided by JANIC412
Categories Quick Breads
Time 35m
Yield 8-9 serving(s)
Number Of Ingredients 8
Steps:
- Sift together flour, cornmeal, sugar, baking powder and salt.
- Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
- Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
- Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.
MOIST JALAPENO CORN BREAD
After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the "heat" by the number of jalapeno peppers you use. -Archie Timmons Milwaukie, Oregon
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan., Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 8g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 465mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
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