"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD
This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.
Provided by Diane in Nebraska
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a sauté pan.
- Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
- Whisk egg, corn liquid, and cream together.
- Stir into corn muffin mix with a fork.
- Stir in diced jalapenos and cheddar cheese.
- Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
- Pour into 8 x 8 buttered baking dish.
- Bake at 350º for 15 minutes.
- Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
- Remove from oven and let stand for 10 minutes before serving.
- Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.
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.
CREAMED CORNBREAD WITH JALAPENO BUTTER
Provided by Ayesha Curry
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish.
- Mix together the butter, jalapenos and salt in a small bowl until thoroughly combined. Transfer the jalapeno butter to a small decorative bowl, cover with plastic wrap and refrigerate until ready to serve.
- Whisk the corn muffin mix together with the creamed corn, eggs and scallions. Pour the batter into the prepared baking dish and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 22 minutes.
- Cool slightly before serving. Cut into squares and serve with the jalapeno butter.
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
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
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