Sunnys Easy Peachy Jalapeno Cornbread Recipes

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SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE



Sunny's Easy Bacon and Cheese Stuffed Corn Muffins with Jalapeno Jelly Glaze image

Provided by Sunny Anderson

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 12

Two 8.5-ounce boxes cornbread or corn muffin mix
2/3 cup whole milk
1 teaspoon smoked paprika
4 strips crisp-cooked bacon, patted dry and chopped
2 large eggs (or according to cornbread box instructions, remembering to double)
2 scallions, white and green parts, finely chopped
Zest of 1 lime
1 cup shredded mozzarella cheese
3 slices pepper jack cheese, each cut into 4 pieces
1/4 cup jalapeno jelly
1 tablespoon fresh lime juice
1 tablespoon salted butter

Steps:

  • For the batter and filling: Preheat the oven to 400 degrees F.
  • In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
  • In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
  • For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
  • Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

JALAPENO CORNBREAD



Jalapeno Cornbread image

Provided by Food Network

Time 1h20m

Yield 12 servings

Number Of Ingredients 13

2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 large eggs
1 1/3 cups milk
1/2 cup unsalted butter, melted
1 cup sweet corn kernels, canned and drained (if you are using frozen corn, make sure it is thawed)
1/2 cup grated cheddar cheese
1/2 cup grated carrots
1/2 cup grated onion
1/4 cup finely chopped fresh jalapeno pepper

Steps:

  • Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.
  • In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine.
  • Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

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