Jalapeno Cheese Cornbread Low Fat Recipes

CHEESY JALAPENO CORNBREAD

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.

JALAPEñO CHEDDAR CORNBREAD RECIPE

Steps:

• Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.
• In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Add the shredded cheddar and diced jalapeños and toss the dry ingredients together.
• Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.
• In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don't scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes
• In a small skillet set over medium heat. Add the scallions and cook until bright green and softened, about 1 minute. Add a pinch of salt and mix.
• In a small bowl, add the softened butter and scallions. Mix together until combined. Add to a small bowl and sprinkle the top with flaky sea salt.
• Serve with warm cornbread.

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.)

EASY JALAPENO CORN BREAD

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.

BUTTERY CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

JALAPENO CHEDDAR CORNBREAD

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.

JALAPENO CORNBREAD LOW FAT TO NO FAT

Steps:

• Combine dry ingredients and combine well.
• Combine wet ingredients stir well.
• Add dry ingredients to the wet ingredients just until moist.
• Fold in the corn, cheese, and peppers.
• Spray a 9 inch skillet with a cooking spray.
• Spread batter evenly.
• Bake 350 degrees F for 25 to 30 minutes, or Just until a tester comes away clean.
• Remove and let sit four to five minutes before cutting into wedges.

LOW-FAT JALAPENO CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
• Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
• Bake 16-18 minutes or until muffins spring back when touched lightly in the center.

JALAPENO CHEESE CORNBREAD

Steps:

• Mix first 5 ingredients in large bowl
• Mix eggs, oil, and milk well in separate bowl.
• Pour liquid into dry mixing lightly (batter will be very lumpy).
• Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
• Pour into greased 13x9 baking dish.
• Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.

EASY JALAPEñO CHEDDAR CORNBREAD

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.

JALAPENO-CHEESE CORNBREAD (LOW-FAT)

Steps:

• Preheat oven to 400*.
• Spray muffin tin with Pam.
• Combine all dry ingredients.
• Add corn, cheese, jalapeno and stir to distribute.
• Add buttermilk and beaten egg.
• Mix just until combined and moistened.
• Pour into muffin tins.
• Bake 20-25 min or until brown on top.