JALAPEñO MAPLE AND SAUSAGE SKILLET CORNBREAD
Check out this deliciously soft and fluffy skillet cornbread! A combination of hot Italian sausages, jalapeño pepper, Monterey Jack cheese, and maple syrup gives the cornbread a spicy kick with a hint of sweetness.
Provided by Marie
Categories Side Dishes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Using a 10-inch cast iron skillet, add a tablespoon of butter and fry the sausages until cooked through. Place the cooked sausage on a plate with a paper towel to help soak up excess fat. Once cooled, dice the sausage into pieces.
- Meanwhile, in a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and salt. Then mix in the milk, maple syrup, and egg until the ingredients are just combined.
- Fold in most of the cheese, pepper, and sausage, reserving a small handful of each ingredient. The batter will be thick.
- Using the same cast iron skillet, at medium-high heat, swirl a tablespoon of butter into the pan, allowing the skillet to heat up and the butter to melt before removing from the heat. Make sure the butter coats the entire pan.
- Pour the batter into the hot skillet. Top with the reserved sausage, pepper, and cheese. Bake for 20-25 minutes, until the cornbread is golden-brown on top and a wooden skewer comes out clean.
- Let the cornbread cool for 10 minutes. Cut into pieces and serve warm.
Nutrition Facts : Calories 303 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 649 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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.
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.
SOUTHERN-STYLE JALAPENO CORNBREAD
A compilation of recipes from cooks illustrated and my sister, and my tweaks. So delicious, I have been asked to make it a number of times, and I'm finally posting the recipe for the people who have asked for it. You can also add 1/2-1 lb of browned ground beef or sausage, or shredded chicken, or crumbled bacon with the onions for an excellent one-dish meal!
Provided by StephsTreats
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
- Measure 2/3 cup (96 g) cornmeal into medium bowl.
- Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
- Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
- When oven is preheated, stir dry ingredients into mush until just moistened.
- Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
- Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.
Nutrition Facts : Calories 219.8, Fat 8.6, SaturatedFat 4.6, Cholesterol 52.1, Sodium 476.7, Carbohydrate 27.8, Fiber 2.6, Sugar 5.3, Protein 9.8
SOUTH OF THE BORDER JALAPENO CORNBREAD
This light, moist cornbread make a perfect lunch or dinner side. Try it for breakfast with sausage and eggs!
Provided by Auntie Mags
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
- Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos.
- Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
- Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.
Nutrition Facts : Calories 322.6, Fat 17.5, SaturatedFat 5.5, Cholesterol 88, Sodium 527.6, Carbohydrate 32.1, Fiber 2.2, Sugar 2.7, Protein 10.7
SAUSAGE CORNBREAD
Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.
Provided by Taste of Home
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.
Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 731mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
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 SAUSAGE CASSEROLE
All your breakfast favorites are baked together between layers of cornbread!
Provided by Christian
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- In a medium bowl, mix corn bread mix, cream style corn and water.
- Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
- Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 51.6 g, Cholesterol 67.4 mg, Fat 37.4 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 16 g, Sodium 1639.1 mg, Sugar 9.1 g
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