Cornbread With Cheese Jalapenos And Pecans Recipes

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JALAPENO CHEDDAR CORNBREAD RECIPE



Jalapeno Cheddar Cornbread Recipe image

A bit spicy, a whole lot cheesy, you're going to love our Jalapeno Cheddar Cornbread made with Duke's Mayonnaise. Adapted from a recipe by Duke's.

Provided by Steve Gordon

Categories     Bread

Time 45m

Number Of Ingredients 8

1-1/2 cups Yellow Cornmeal
1-1/2 cups Self Rising Flour
1/3 cup Granulated Sugar
1 cup Duke's Mayonnaise
1-3/4 cups Buttermilk
2 cups Cheddar Cheese, shredded and divided
1/2 cup Jalapenos, diced ( about 3 medium)
1 Tablespoon Shortening

Steps:

  • Preheat oven to 425F degrees.
  • Place a 10 inch cast iron skillet in oven while you make the batter.
  • Use gloves to prepare the peppers. Set aside.
  • Grate the cheese. Set aside.
  • Place the cornmeal in a large mixing bowl.
  • Add the flour.
  • Add the sugar. Whisk dry ingredients together and set bowl aside.
  • Place the buttermilk in a medium sized mixing bowl.
  • Add the mayonnaise.
  • Whisk the buttermilk and mayonnaise together.
  • Add the wet mixture to the dry mixture, stir to combine.
  • Add ONE cup of the cheddar cheese.
  • Add the diced Jalapenos.
  • Fold ingredients together until fully combined.
  • Carefully remove the hot skillet from the oven.
  • Add the shortening. Swirl shortening in pan until melted.
  • Pour batter into the skillet.
  • Sprinkle the remaining cup of cheese on top of the batter.
  • Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
  • Enjoy!

CHEESY JALAPENO CORNBREAD



Cheesy Jalapeno Cornbread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1 cup grated Cheddar
1/4 cup shortening
2 tablespoons butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

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.

FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE



Fluffy Jalapeno Cheddar Cornbread Recipe image

The BEST recipe for super soft, moist and fluffy Jalapeno Cornbread loaded with cheddar cheese. Enjoy this southern side with all your fave comfort dishes!

Provided by Sommer Collier

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 ½ cups yellow cornmeal ((not mix))
1/3 cup granulated sugar
2 tablespoons baking powder
2 ½ teaspoons salt
1 ½ teaspoons garlic powder
2 cups buttermilk
4 large eggs
1 cup unsalted butter (melted)
10 ounces frozen sweet corn (thawed)
3 cups shredded sharp cheddar cheese
3-4 large jalapenos (diced (about ¾ cup))

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

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