Jalapeno Cheese Cornbread Recipes

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.

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.

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.)

JALAPENO CORN BREAD

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.

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.