Cornbread Jalapeño Meatloaf Recipe 495

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.

DAD'S DOWN HOME CORNBREAD AND JALAPENO MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish
• Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (72 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.

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.

BUTTERMILK JALAPEñO CORNBREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Grease an 8-inch-square pan or baking dish.
• In a large mixing bowl, whisk together the melted butter and sugar.
• Add the eggs and whisk until combined.
• Add the buttermilk and baking soda, and whisk to combine.
• Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.
• Pour the batter into the prepared pan.
• Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool for at least 15 minutes before cutting into squares. Serve warm.

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.

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 MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Saute onion, green pepper, garlic, and jalapeños in the oil.
• Add the sauted vegetables to hamburger, eggs,flour, salt and pepper. Mix well, I use my hands.
• put in a baking dish or on a cookie sheet lined with aluminum foil.
• drape with bacon.
• combine ketchup, brown sugar, and vinegar. cover the meatloaf.
• Bake uncovered for 1 1/2 hours . Let stand for 10 minutes.

CORNBREAD STUFFED MEATLOAF

Steps:

• For the stuffing: Preheat oven to 275 to 300 degrees F.
• Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.
• In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeño, and garlic and cook until soft.
• In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
• For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeño and garlic. Cook until caramelized, remove from heat and let cool.
• In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
• Divide the meat mixture in half.
• Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it inches.
• Use the other half of the meat to fully enclose the stuffing.
• Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F.
• Layer the cheese slices on top and bake for another 5 minutes to melt the cheese.
• Remove from oven and let rest for about 10 minutes.
• Cut into thick slices and serve.

CORNBREAD & JALAPEñO MEATLOAF RECIPE - (4.9/5)

Steps:

• Mix beef and pork in a large bowl; set aside. In a separate bowl, combine remaining ingredients; mix well. Stir cornbread mixture into meat mixture. Form into a rounded loaf; place in a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 45 minutes. Cover loosely with aluminum foil; return to oven for an additional 10 to 15 minutes. Makes 8 servings.

JALAPENO CHEDDAR CORNBREAD RECIPE

Steps:

• Preheat oven to 425F degrees.
• Place a 10 inch cast iron skillet in oven while you make the batter.
• Use gloves to prepare the peppers. Set aside.
• Grate the cheese. Set aside.
• Place the cornmeal in a large mixing bowl.
• Add the flour.
• Add the sugar. Whisk dry ingredients together and set bowl aside.
• Place the buttermilk in a medium sized mixing bowl.
• Add the mayonnaise.
• Whisk the buttermilk and mayonnaise together.
• Add the wet mixture to the dry mixture, stir to combine.
• Add ONE cup of the cheddar cheese.
• Add the diced Jalapenos.
• Fold ingredients together until fully combined.
• Carefully remove the hot skillet from the oven.
• Add the shortening. Swirl shortening in pan until melted.
• Pour batter into the skillet.
• Sprinkle the remaining cup of cheese on top of the batter.
• Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
• Enjoy!

CORNBREAD & JALAPEñO MEATLOAF RECIPE - (4.7/5)

Steps:

• Mix beef and pork in a large bowl; set aside. In a separate bowl, combine remaining ingredients; mix well. Stir cornbread mixture into meat mixture. Form into a rounded loaf; place in a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 45 minutes. Cover loosely with aluminum foil; return to oven for an additional 10 to 15 minutes. Makes 8 servings.