Spicy Cornbread With Jalapenos Pan De Maiz Recipes

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SWEET JALAPENO CORNBREAD



Sweet Jalapeno Cornbread image

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

⅔ cup margarine, softened
⅔ cup white sugar
2 cups cornmeal
1 ⅓ cups all-purpose flour
4 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
1 ⅔ cups milk
1 cup chopped fresh jalapeno peppers, or to taste

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

SPICY JALAPENO CORNBREAD



Spicy Jalapeno Cornbread image

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

1 cup cornmeal
1/2 cup shredded cheddar cheese
2 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
1/4 cup vegetable oil
1 to 2 tablespoons seeded jalapeno peppers

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.

MOIST JALAPENO CORN BREAD



Moist Jalapeno Corn Bread image

After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the "heat" by the number of jalapeno peppers you use. -Archie Timmons Milwaukie, Oregon

Provided by Taste of Home

Time 35m

Yield 9 servings.

Number Of Ingredients 10

1-1/2 cups cornmeal
1/2 cup all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/4 cup olive oil
3 jalapeno pepper, seeded and finely chopped

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan., Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

Nutrition Facts : Calories 224 calories, Fat 8g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 465mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.

BACON & JALAPENO CORN BREAD, PAN DE MAIZ CON TOCINO Y JALAPENO



Bacon & Jalapeno Corn Bread, Pan de Maiz con Tocino y Jalapeno image

This Corn bread recipe is my very own creation and is really good. I have added, onions, red sweet pimento pepper, jalapeno pepper, and crispy bacon & butter & bacon grease and some sugar. I usually add more then one jalapeno for a cornbread with a kick. However that is optional. Results a truly delicious and moist corn bread. We love it at our house. It's a nice twist from the regular corn bread. Serve slathered with butter and Enjoy

Provided by Juliann Esquivel @Juliann

Categories     Savory Breads

Number Of Ingredients 13

1/2 pound(s) bacon cut in little pieces, rendered down crisp, saving bacon grease
1/2 large fresh sweet red pimento pepper diced small
1 large jalapeno seeded and veins removed, diced fine. more jalapenos can be added optional
1 medium sweet vidalia onion or sweet onion diced small
2 large eggs, slightly beaten
1 1/2 cup(s) milk
1/4 cup(s) bacon greese or melted shortening
2 stick(s) melted butter
1 1/2 cup(s) yellow cornmeal
1 cup(s) all purpose white flour
1/4 cup(s) sugar
2 1/4 teaspoon(s) baking powder
3/4 teaspoon(s) salt

Steps:

  • Pre heat the oven to 450 degrees. Fry bacon until crip remove bacon from the fry pan and set aside. Measure out the greese drippings they should measure out 1/4 cup to this add 2 sticks butter. Melt the butter in the bacon greese in the microwave. Now add the melted butter and bacon grease back into the cast iron fry pan.
  • Next in the cast iron fry pan add the diced onion, red pimento pepper and jalapeno and saute until veggies until limp. Set aside
  • Mix in a bowl 2 eggs and beat slightly add the milk. Mix again set aside.
  • Now mix all the dry ingredients, flour, corn meal, baking powder, sugar, and salt.
  • Next combine all the wet ingredients with the dry ingredients. Mix gently with the wisk, next add the sauteed veggies and with a rubber spatula scrape all veggies, grease and butter into the batter. Mix well. Last add your crispy bacon that has been crumbled slightly.
  • Pour the batter back into the cast iron skillet and bake in a hot oven for 20/25 minutes. Corn bread should be golden when removed from the oven. Let cool and serve with butter or just plain. Enjoy

MANCHEGO JALAPEñO CORNBREAD



Manchego Jalapeño Cornbread image

Provided by Karen Busen

Categories     Bread     Cheese     Side     Bake     Fourth of July     Cornmeal     Jalapeño     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8-12

Number Of Ingredients 10

1 cup cornmeal
1 cup all-purpose flour
6 ounces Manchego cheese, grated
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons pickled sliced jalapeño peppers
1 cup milk
1/3 cup vegetable oil
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 400°F. Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl. Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
  • Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Serve warm.

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