Babys Jalapeño Cheese Cornbread Recipes

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BABY'S JALAPEñO CHEESE CORNBREAD



Baby's Jalapeño Cheese Cornbread image

Make and share this Baby's Jalapeño Cheese Cornbread recipe from Food.com.

Provided by Vicki in CT

Categories     Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups white cornmeal
1 tablespoon flour
3 teaspoons salt
1/2 teaspoon baking powder
1 cup buttermilk
4 green onions, chopped
2/3 cup oil
2 eggs, slightly beaten
1 (8 ounce) can cream-style corn
3 jalapenos, diced
1/2 bell pepper, diced
1 1/2 cups cheddar cheese, grated

Steps:

  • Preheat oven to 375°F with cast iron skillet inside.
  • Meanwhile, mix dry ingredients in a medium bowl. Add remaining ingredients, except cheese.
  • Remove skillet from oven and rub cooking oil on bottom and sides. Pour half of batter mixture into hot greased iron skillet. Top with 1/2 of cheese. Pour remaining batter over this and top with remaining cheese.
  • Bake at 375°F for 45 minutes. Turn off oven and leave in for 15 additional minutes.

Nutrition Facts : Calories 518.8, Fat 37, SaturatedFat 10, Cholesterol 101.8, Sodium 1555.1, Carbohydrate 35.5, Fiber 3.3, Sugar 4.4, Protein 14.1

JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

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 CHEESE CORNBREAD



Jalapeno Cheese Cornbread image

A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe.

Provided by UT Theta Chef

Categories     Quick Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups cornmeal
2 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 eggs
1/2 cup oil
2 1/2 cups milk
1/4 cup pickled jalapeno pepper, minced
1 cup cheddar cheese, shredded

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.

CHEESY JALAPENO CORNBREAD



Cheesy Jalapeno Cornbread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1 cup grated Cheddar
1/4 cup shortening
2 tablespoons butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

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.

JALAPENO CHEESE CORNBREAD



Jalapeno Cheese Cornbread image

This corn bread is studded with plenty of goodies: Whole pieces of corn, bits of jalapeno pepper and melted Monterey jack cheese throughout.

Provided by Barb G.

Categories     Quick Breads

Time 40m

Yield 9 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup flour
1/3 cup sugar or 8 tablespoons Splenda Sugar Blend for Baking
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 cup shredded monterey jack cheese (4-ounces)
1 (11 ounce) can whole kernel corn, drained
3 tablespoons chopped pickled jalapeno peppers

Steps:

  • Preheat oven to 375; lightly grease 8-inch-square baking pan.
  • Combine corn meal,flour, sugar, baking powder, and salt in a large bowl.
  • Combine milk, eggs,and oil in a medium bowl.
  • Add to corn meal mixture; stir until combined.
  • Stir in cheese, corn, and jalapenos; pour into prepared pan.
  • Bake for 30 to 35 minutes or until woooden tooth pick inserted in center comes out clean.
  • Cool on wire rack, serve warm.

Nutrition Facts : Calories 280.3, Fat 11.5, SaturatedFat 3.9, Cholesterol 56.3, Sodium 513.7, Carbohydrate 37, Fiber 2.2, Sugar 8.5, Protein 8.9

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