Green Onion Jalapeño Cornbread Recipes

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JALAPENO GREEN ONION ALE CORN BREAD



Jalapeno Green Onion Ale Corn Bread image

This sweet and spicy corn bread is perfect for a Mexican meal or grilled food.

Provided by Karen Moorse

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup buttermilk
½ cup beer (brown ale- or pilsner-style)
½ cup butter, melted
2 eggs, beaten
⅓ cup white sugar
4 green onions, chopped
1 fresh jalapeno pepper, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
  • Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  • Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 36.1 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 7.8 g, Sodium 627.6 mg, Sugar 9.7 g

KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD



Kardea's Sweet Jalapeno Cheddar Cornbread image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 cup (2 sticks) unsalted butter
1/2 cup buttermilk
1/2 cup milk
1/2 cup honey
2 large eggs
1/4 cup chopped fresh jalapenos (about 2 medium)
2 tablespoons chopped green onions
1 1/2 cups grated Cheddar

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
  • Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
  • Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.

GREEN ONION-JALAPEñO CORNBREAD



Green Onion-Jalapeño Cornbread image

A quick and easy Green Onion-Jalapeño Cornbread recipe.

Categories     Bread     Onion     Side     Bake     Cornmeal     Jalapeño     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

3/4 cup all purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup thinly sliced green onions
2 teaspoons minced jalapeño chile with seeds
1 1/4 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
  • Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)

EASY JALAPENO CORN BREAD



Easy Jalapeno Corn Bread image

This homeade corn bread sent in by Angela Oelschlaeger is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake. "Serve it warm with honey," suggests the Tonganoxie, Kansas cook.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 14

1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon garlic powder
1/2 cup cream-style corn
1/4 cup egg substitute
1/4 cup reduced-fat cheddar cheese
1/4 cup fat-free milk
2 tablespoons chopped green onion
1 tablespoon butter, melted
2 teaspoons chopped seeded jalapeno pepper

Steps:

  • In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 261mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 4g protein.

GREEN ONION- JALAPENO CORNBREAD



Green Onion- Jalapeno Cornbread image

This is cornbread with a little ZIP! It goes great with ham or BBQ of any kind. Also good with hearty soups. From a Bon Appetit booklet "Parties for Every Season".

Provided by Leslie in Texas

Categories     Quick Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup thinly sliced green onion
2 teaspoons minced jalapeno chile, with seeds
1 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled (1/2 stick)

Steps:

  • Preheat oven to 350 degrees.
  • Butter 13x9x2-inch baking pan.
  • Whisk flour,cornmeal,sugar,salt,baking powder and baking soda in large bowl to blend.
  • Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter.
  • Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix).
  • Transfer batter to prepared pan (batter will come up only about 3/4 inch up sides of pan).
  • Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes.
  • Transfer pan to rack and cool cornbread completely in pan.
  • (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.).

Nutrition Facts : Calories 158.3, Fat 6.3, SaturatedFat 3.5, Cholesterol 50.9, Sodium 586.8, Carbohydrate 21.6, Fiber 1.1, Sugar 7, Protein 4.3

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