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.
Nutrition Facts : ServingSize 1 piece, Calories 387 kcal, Carbohydrate 46 g, Protein 14 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 101 mg, Sodium 705 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 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
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.
EASY JALAPEñO CHEDDAR CORNBREAD
This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
- In medium bowl, mix all ingredients except chili. Pour into skillet.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
EASY JALAPENO CORN BREAD
This homeade corn bread sent in by Angela Oelschlaeger is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake. "Serve it warm with honey," suggests the Tonganoxie, Kansas cook.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 261mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 4g protein.
CORNBREAD WITH JALAPENO PEPPERS
An absolutely incredible cornbread recipe! I don't remember where I found this one but it was while I was in grad school. I invited the crew over and made this recipe to accompany a pot of chili. All I can say is that it was excellent and much enjoyed! If there are leftovers, excellent reheated or toasted. A lot of ingredients but.... yummmmmm!
Provided by Impera_Magna
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients together in lg bowl.
- In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
- Add remaining ingredients and combine thoroughly.
- Fill lightly-greased 12 c muffin pans ½ full w/ batter (or turn into greased 9"x13" pan).
- Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven.
- Let cool before turning muffins out.
Nutrition Facts : Calories 262.5, Fat 12.4, SaturatedFat 7, Cholesterol 82, Sodium 555.5, Carbohydrate 32.2, Fiber 2.4, Sugar 3.7, Protein 7
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 JALAPENO POPPERS
Kickin' and easy. Use as an appetizer or a side. If half a jalapeno is too much for you in a bit, just put the batter in mini muffin tin and place a slice of jalapeno on top (or in the middle and cheese on top).
Provided by Ambervim
Categories High In...
Time 25m
Yield 30 Pops
Number Of Ingredients 4
Steps:
- Slice the jalapenos longwise and carefully remove all the seeds and veins.set aside.
- In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
- Fill each Jalapeno half with some batter! Careful, don't over fill them!
- Sprinkle them all with the remaining 1/2 cup of Cheddar.
- Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
- Alternatively put the dough in mini muffin tin and then place a slice of jalapeno on top or sneak it in the middle and put more cheese on top. This is a milder approach.
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