JALAPENO SPICY CORNBREAD DRESSING
Give your guests a little kick for the holiday meal with this deliciously easy jalapeno spicy cornbread dressing.
Provided by Stephanie Pass
Categories side dish
Time 55m
Number Of Ingredients 11
Steps:
- Make the cornbread muffin mixes together in a 9 x 9 pan according to instructions. This can be done 1-3 days in advance.
- Preheat oven to 350 F degrees.
- Crumble the cornbread into a large bowl.
- Cube the bread and add it to the bowl.
- Add the sage to the bread mixture.
- Chop the celery and green onions.
- Saute the celery and onions in the oil until the oil is almost gone.
- Add 1 cup of water to the pan and put a lid on it. Simmer for 7-8 minutes until tender.
- Add the celery/onion mixture to the bread mixture.
- Add the chicken broth, jalapeno juice (from jars of jalapenos), and chopped jalapenos to the mixture.
- Stir until well combined.
- Pour into a greased 9 x 13 pan.
- Add sliced jalapenos on top of the dressing.
- Bake for 30 minutes
- Allow to cool for a few moments before serving.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at 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.
SPICY JALAPENO CORNBREAD
We enjoy the combination of flavors in this golden corn bread. It's not dry or crumbly like other corn breads.-Anita LaRose, Benavides, Texas
Provided by Taste of Home
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornmeal, cheese, baking powder and salt. In another bowl, beat the eggs, add corn, buttermilk, oil and jalapenos. Stir into dry ingredients just until moistened. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 179 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 450mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
JALAPENO CORNBREAD DRESSING
Jalapeno Cornbread Dressing
Provided by Jason @ The Guenther House
Categories Dinner
Time 1h10m
Yield 12
Number Of Ingredients 19
Steps:
- Crumbled Jalapeno Cornbread
- Preheat oven to 325°F. Oil an 8x8" baking pan.
- Stir Cornbread Mix, egg and milk in a bowl. Stir in corn and 1/4 cup reserved liquid; mix until thoroughly blended.
- Spread evenly in prepared pan; bake 15 to 20 minutes or until cornbread pulls away from sides of pan.
- Remove from oven; yields 3 cups of crumbled jalapeno cornbread.
- Dressing
- Preheat oven to 325°F; oil a 9X13" baking pan.
- Sauté celery and onions in butter; stir in seasonings.
- Mix crumbled jalapeno cornbread in a large bowl; stir in sautéed vegetables and eggs while mixing, add enough broth to reach desired moistness. Mix well.
- Spread into prepared pan or stuff into turkey.
- Bake 30 to 40 minutes, or if stuffed in turkey, follow directions on turkey wrapper; remove from oven.
Nutrition Facts :
TAMALE AND JALAPEñO CORNBREAD DRESSING
This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms.
Provided by Galley Wench
Categories Southwestern U.S.
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium heat.
- Add onions, bell peppers, all chiles, sage and oregano.
- Sauté until vegetables are tender.
- Transfer to a bowl with corn bread.
- Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
- Add tamales at the end and do not break up.
- Salt and pepper to taste.
- If stuffing is too dry, add a little melted butter.
- Place dressing in a buttered 9-inch-by-13-inchbaking pan.
- Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
- Remove foil and bake another 15 minutes, until brown.
Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2
JALAPENO DRESSING
This recipe for jalapeño dressing is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking." It tastes delicious atop your favorite salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- In the jar of a blender or the bowl of a food processor, combine garlic, 1 tablespoon jalapenos and mustard; pulse until pureed. Add salt, hot sauce, Worcestershire sauce, sugar, and vinegar; pulse until smooth. With the blender running, add olive oil in a slow, steady stream; mix until emulsified. Transfer mixture to a small bowl and stir in shallots and remaining jalapenos.
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