Kickin Cornbread Recipes

JALAPENO PEPPER JACK CORNBREAD

Steps:

• Preheat the oven to 425° and butter the sides and bottom of a 9 x 9 inch non-stick baking pan. Set aside.
• In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
• Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
• In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.
• Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
• Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.
• Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.

MEXICAN CORNBREAD

Steps:

• Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
• In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
• Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

CORNBREAD WITH A KICK!

Steps:

• Preheat oven 375 degrees.
• Mix 1/3 cup butter and eggs in a large bowl.
• In another bowl, sift flour, cornmeal, baking powder, salt, chili powder, cayenne pepper, and garlic powder.
• Add flour mixture to butter mixture. Add buttermilk, creamed corn, jalapenos, green chilis, and cheese.
• Place 1 tbsp butter in each 9 inch pan. and bake for 5 minutes. Take out of oven and pour batter evenly between pans.
• Bake for 35 minutes or do toothpick test to see if done.