Sweet Cheesy Jalapeno 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.

KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD

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.

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 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.

SWEET CHEESY JALAPENO CORNBREAD

Steps:

• 1. Preheat oven to 475 degrees. NOTE: I use cast iron to bake my cornbread. I add oil to the bottom of the pan, sprinkle a little cornmeal in pan and put in the oven while it's preheating. I then mix up my batter. Once the cornmeal start to brown, it's time to pour the cornbread batter into the pan. It should sizzle like it's frying once the batter hits the hot pan.
• 2. In a medium size mixing bowl, whisk together all dry ingredients. Add eggs, buttermilk and EVOO; mix well by hand.
• 3. Stir in jalapeno peppers and cheese. NOTE: When working with any HOT pepper, wear gloves. Never handle hot pepper with your bare hands and then put hands around you face and eyes.
• 4. Pour into hot cast iron skillet. Bake 13 to 15 minutes until a nice golden brown. This recipe made one 10-inch skillet AND one 8-wedge cornbread skillet.
• 5. Excellent cornbread to serve with https://www.justapinch.com/recipes/soup/chili/healthy-sante-fe-chicken-soup-2.html?p=1 or any soup or chili for that matter.