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.
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
JACK ALLEN'S JALAPENO TAMALE CORNBREAD DRESSING
Categories Side Bake Thanksgiving Stuffing/Dressing Hominy/Cornmeal/Masa
Number Of Ingredients 15
Steps:
- Corn bread preparation: Melt the butter in large, heavy skillet over medium heat. Next, add the onions, bell peppers, poblanos, jalapeños, sage, and oregano into the mix. Begin to sauté until all of the vegetables are tender. Transfer this mixture to a large bowl containing the corn bread. Then, mix in cilantro, corn chips, kernel corn, cream style corn, and heated chicken stock. Add tamales at the end and do not break them up beforehand. Finally, add salt and pepper as needed to increase the overall taste. If the stuffing is considered too dry, just add a little melted butter until dryness leaves. Stuffing preparation: Pre-heat the oven to 325° and place the butter in a baking dish measuring 13 x 9 x 2 inches. Then, pour the mixture into the baking dish and cover the dish with foil. Next, bake the mixture approximately 45 minutes. Finally, remove the foil and bake for another 15 minutes until the stuffing has browned.
TAMALE AND JALAPEñO CORNBREAD DRESSING
This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms.
Provided by Galley Wench
Categories Southwestern U.S.
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium heat.
- Add onions, bell peppers, all chiles, sage and oregano.
- Sauté until vegetables are tender.
- Transfer to a bowl with corn bread.
- Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
- Add tamales at the end and do not break up.
- Salt and pepper to taste.
- If stuffing is too dry, add a little melted butter.
- Place dressing in a buttered 9-inch-by-13-inchbaking pan.
- Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
- Remove foil and bake another 15 minutes, until brown.
Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2
JALAPENO CORNBREAD
Provided by Food Network
Time 1h20m
Yield 12 servings
Number Of Ingredients 13
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.
MARTHA'S TAMALE DRESSING
This is from a recipe card from HEB Grocery Store. They were giving out samples of the dressing with a Smoky Cranberry Apple Relish, which I will publish too and it was OMG YUMMY!!!! I'm posting both of the recipes so that I don't lose them....
Provided by babygirl65
Categories One Dish Meal
Time 45m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.
- Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside.
- Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.
- Add Mexican seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.
- Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down.
- Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.
- If you can't find a Mexican blend seasoning, you can use 1 tsp each of Chili powder, garlic powder and ground cumin.
Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 3.9, Cholesterol 19.9, Sodium 479.5, Carbohydrate 4.5, Fiber 0.2, Sugar 1.4, Protein 4.6
TAMALES AND JALAPENO CORN BREAD DRESSING
Number Of Ingredients 15
Steps:
- Make a cornbread recipe, cool, crumble into large bowl.
- Melt butter in heavy large skillet over medium heat.
- Add onion, bell peppers, all chiles, sage, and oregano. Saute until tender.
- Transfer to bowl with cornbread.
- Mix in cilantro, corn chips, corn kernels, cream corn, and heated chicken stock.
- Add tamales at the end and do not break up.
- Salt and pepper to taste.
- If stuffing too dry, add a little melted butter.
- Place dressing in a buttered 9inx13in baking pan, cover with foil.
- Bake dressing in preheated 325 degree oven for 45 minutes.
- Remove foil and bake another 15 minutes, until brown.
JALAPENO CREAMED CORN CASSEROLE
Corn casserole with a spicy kick.
Provided by ALMOSTEXACTLY
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeno peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.
Nutrition Facts : Calories 376 calories, Carbohydrate 43.1 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 833.5 mg, Sugar 3.7 g
JALAPEñO CORN BREAD
Steps:
- Place rack in middle of oven and heat oven to 400 degrees.
- In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
- Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 21 grams, Carbohydrate 38 grams, Fat 35 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 671 milligrams, Sugar 5 grams, TransFat 0 grams
CORN BREAD AND JALAPENO STUFFING
Steps:
- Crumble corn bread and set aside.
- Heat butter in deep skillet and add onions and garlic. Cook, stirring, until onions are wilted.
- Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to onion mixture and cook, stirring often, about 2 minutes.
- Add green peppers and celery and cook, stirring often, about 3 minutes. Remove from heat and let stand briefly. Add parsley, chopped jalapeno peppers, corn bread, cream-style corn, hard-cooked eggs, cheese and raw eggs. Blend well. Add salt and generous grinding of pepper. Add broth and blend well.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams
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