Jalapeno Cornbread Recipe 45 Recipes

JALAPENO CORNBREAD RECIPE

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
• In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
• Pour the wet ingredients into the dry ingredients and stir together.
• Stir in the chopped jalapenos and shredded cheese.
• Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
• Cool slightly, slice and serve.

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 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

Steps:

• Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

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.

JALAPENO CORN BREAD

Steps:

• In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-qt. square baking dish coated with cooking spray. , Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

SWEET JALAPENO CORNBREAD

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.

JALAPENO CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.
• Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.
• Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.

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.

SOUTHERN-STYLE JALAPENO CORNBREAD

Steps:

• Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
• Measure 2/3 cup (96 g) cornmeal into medium bowl.
• Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
• Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
• When oven is preheated, stir dry ingredients into mush until just moistened.
• Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
• Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.

JALAPEñO CORN BREAD

Steps:

• Place rack in middle of oven and heat oven to 400 degrees.
• In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
• Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.