Jalapeno Cornbread Sticks Recipe Recipe Fo

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JALAPENO CORN BREAD



Jalapeno Corn Bread image

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

1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
¾ cup buttermilk
½ cup corn oil
3 ounces shredded Cheddar cheese
3 eggs
2 jalapeno peppers, minced
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons butter

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

JALAPEñO CORNBREAD STICKS



Jalapeño Cornbread Sticks image

Made in an old-fashioned cast-iron corn stick pan, this jalapeno-studded cornbread will make everyone at the table smile. And if you don't have this particular pan, don't worry. You can use three 12-cup mini muffin pans and make 32 small corn muffins instead.

Provided by Paige Grandjean

Categories     Bread

Time 35m

Yield 14 sticks

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
3/4 cup thawed frozen corn
1 large jalapeño chile, minced (about 1/4 cup)
2 scallions, finely chopped (about 1/4 cup)
10 tablespoons unsalted butter, melted, divided
2 large eggs
3/4 cup half-and-half
1 tablespoon granulated sugar
2 1/2 ounces pre-shredded Mexican cheese blend (about 2/3 cup)

Steps:

  • Preheat oven to 425°F. Place 2 (7-stick [5 1/2-inch-long]) cast-iron corn stick pans on a rimmed baking sheet. Transfer baking sheet to oven. Preheat 15 minutes.
  • Meanwhile, whisk together flour, cornmeal, baking powder, and salt in a bowl; set aside.
  • Cook corn, jalapeño, scallions, and 8 tablespoons of the butter in a skillet over medium, stirring often, until mixture is softened, about 3 minutes. Set aside; cool 5 minutes.
  • Whisk together eggs, half-and-half, and sugar in a bowl. Add to flour mixture, whisking until smooth. Stir in jalapeño mixture and cheese.
  • Remove hot corn stick pans from oven. Brush molds evenly with remaining 2 tablespoons butter. Divide batter evenly among molds (about 3 tablespoons each). Bake until sticks are puffed and golden brown, 14 to 16 minutes. Serve warm, or turn sticks out onto a wire rack and cool completely, about 30 minutes.

JALAPENO CORNBREAD



Jalapeno Cornbread image

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.

CHEDDAR & JALAPEñO CORN STICKS



Cheddar & Jalapeño Corn Sticks image

Categories     Appetizer     Cheddar     Cornmeal     Jalapeño     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 14 corn sticks or 1 (9-inch) loaf of corn bread

Number Of Ingredients 12

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
4 ounces coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (4 tablespoons) unsalted butter, melted
Special Equipment
2 well-seasoned cast-iron corn stick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast-iron skillet

Steps:

  • Preheat oven to 425°F. Heat pans in middle of oven 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2 tablespoons butter, stirring, until just combined.
  • Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
  • Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.

CORNBREAD STICKS



Cornbread Sticks image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 14 servings

Number Of Ingredients 12

6 tablespoons unsalted butter (2 tablespoons melted)
1 small red jalapeno pepper, seeded and finely chopped
2 scallions, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt, plus more to taste
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup buttermilk, shaken
1 large egg
1 cup grated sharp cheddar cheese

Steps:

  • Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
  • Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
  • Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.

PERFECT CORNBREAD STICKS



Perfect Cornbread Sticks image

This is a melt in your mouth recipe. I have 3 molds for corn sticks, two are cast iron and one is glass. I use the cast iron. I usually do this recipe in the Winter, when the wood cook stove is fired up, and heat the mold on top of the stove before pouring the batter into the forms. This is the perfect accompaniment to my black bean soup.

Provided by Sweetiebarbara

Categories     Quick Breads

Time 30m

Yield 18-20 corn sticks, 6 serving(s)

Number Of Ingredients 8

1 cup sifted unbleached all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup stone-ground yellow cornmeal
2 eggs
1 cup milk
1/4 cup butter (soft)

Steps:

  • Preheat oven to 425F and place corn stick pans in oven.
  • Sift flour, sugar, baking powder, and salt into bowl.
  • Stir in corn meal.
  • Add eggs, milk, and butter.
  • Beat with electric hand mixer until just smooth, about one minute, do not over beat.
  • Grease pans with solid shortening.
  • Fill pans about 2/3 full.
  • Bake in hot oven (425 degrees) 12 to 15 minutes.

Nutrition Facts : Calories 301.6, Fat 11.8, SaturatedFat 6.4, Cholesterol 96.5, Sodium 638, Carbohydrate 42.6, Fiber 2, Sugar 8.7, Protein 7.3

CHEDDAR JALAPEñO CORN STICKS



Cheddar Jalapeño Corn Sticks image

Categories     Bread     Bake     Thanksgiving     Vegetarian     Quick & Easy     Cheddar     Cornmeal     Fall     Jalapeño     Gourmet

Yield Makes 14 corn sticks or 1 (9-inch) round loaf

Number Of Ingredients 11

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet

Steps:

  • Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
  • Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
  • Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
  • *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).

CHEDDAR-JALAPENO CORN STICKS



Cheddar-Jalapeno Corn Sticks image

Make and share this Cheddar-Jalapeno Corn Sticks recipe from Food.com.

Provided by GinnyP

Categories     Breads

Time 30m

Yield 14 corn sticks

Number Of Ingredients 10

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 egg
4 ounces coarsely grated extra-sharp cheddar cheese (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 -2 tablespoon finely chopped drained pickled jalapeno pepper
1/4 cup unsalted butter, melted

Steps:

  • Preheat oven to 425°F.
  • Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
  • Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2T butter, stirring, until just combined.
  • Remove pans from oven and divide remaining 2 T butter along corn stick molds.
  • Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
  • (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
  • Serve warm.

Nutrition Facts : Calories 107.4, Fat 6.8, SaturatedFat 4, Cholesterol 33, Sodium 215.2, Carbohydrate 8.1, Fiber 0.7, Sugar 1.3, Protein 3.8

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