Moist Jalapeno Corn Bread Recipes

SWEET JALAPENO CORNBREAD

Sweet Jalapeno Cornbread image

A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.

Provided by hotsauce

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

⅔ cup margarine, softened
⅔ cup white sugar
2 cups cornmeal
1 ⅓ cups all-purpose flour
4 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
1 ⅔ cups milk
1 cup chopped fresh jalapeno peppers, or to taste

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.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 g

EXTRA MOIST JALAPENO CORNBREAD

Extra Moist Jalapeno Cornbread image

I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar.

Provided by YaYa1689

Categories Breads

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 9

Ingredients

3 (7 ounce) packages cornbread mix
1 large sweet onion, diced
2 cups shredded colby-monterey jack cheese
2 large eggs, beaten
2 1/2 cups whole milk or 2 1/2 cups buttermilk
1/2 cup vegetable oil
3 teaspoons sugar
1 (15 ounce) can creamed corn
6 ounces chopped jalapenos

Steps:

Mix and pour into greased 9x13-inch pan.
Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.

Nutrition Facts : Calories 442, Fat 23.5, SaturatedFat 7.5, Cholesterol 53.8, Sodium 651.1, Carbohydrate 47.3, Fiber 4.3, Sugar 16.2, Protein 11.7

MOIST JALAPENO CORN BREAD

Moist Jalapeno Corn Bread image

After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the "heat" by the number of jalapeno peppers you use. -Archie Timmons Milwaukie, Oregon

Provided by Taste of Home

Time 35m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups cornmeal
1/2 cup all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/4 cup olive oil
3 jalapeno pepper, seeded and finely chopped

Steps:

In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan., Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

Nutrition Facts : Calories 224 calories, Fat 8g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 465mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.

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