CHEESY JALAPENO CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
- Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.
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.
BABY'S JALAPEñO CHEESE CORNBREAD
Make and share this Baby's Jalapeño Cheese Cornbread recipe from Food.com.
Provided by Vicki in CT
Categories Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F with cast iron skillet inside.
- Meanwhile, mix dry ingredients in a medium bowl. Add remaining ingredients, except cheese.
- Remove skillet from oven and rub cooking oil on bottom and sides. Pour half of batter mixture into hot greased iron skillet. Top with 1/2 of cheese. Pour remaining batter over this and top with remaining cheese.
- Bake at 375°F for 45 minutes. Turn off oven and leave in for 15 additional minutes.
Nutrition Facts : Calories 518.8, Fat 37, SaturatedFat 10, Cholesterol 101.8, Sodium 1555.1, Carbohydrate 35.5, Fiber 3.3, Sugar 4.4, Protein 14.1
FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE
Steps:
- Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.
- Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)
- Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.
- Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.
- Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.
- Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it's fully baked. If the toothpick comes out dry, remove from the oven.)
Nutrition Facts : ServingSize 1 piece, Calories 515 kcal, Carbohydrate 49 g, Protein 16 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 129 mg, Sodium 729 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 10 g
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
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
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- In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking soda. Create a well in the middle of the bowl and set aside.
- In a small bowl, whisk together sour cream, milk, eggs, and butter. Pour wet ingredients into the well, and with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Add the Cheddar and the chopped jalapeños and stir once more.
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