EASY JALAPEñO CHEDDAR CORNBREAD
This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
- In medium bowl, mix all ingredients except chili. Pour into skillet.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
SUNNY'S EASY PEACHY JALAPENO CORNBREAD
Provided by Sunny Anderson
Time 55m
Yield 8 mini loaves
Number Of Ingredients 9
Steps:
- For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
- For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.
SWEET JALAPENO CORNBREAD
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
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
JALAPENO CORN BREAD
Wonderful cornbread with a hint of spice.
Provided by Sheila
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 20.5 g, Cholesterol 89.5 mg, Fat 22.7 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 6.6 g, Sodium 590.7 mg, Sugar 2.6 g
JALAPENO CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
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 CORNBREAD
Steps:
- Preheat the oven to 425. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat.
- Meanwhile, place the jiffy mix in a mixing bowl. Add the jalapeño and cheese and toss. Add the eggs, corn and milk and combine .
- Remove the heated skillet from the oven and pour your cornbread mixture into it. Return to the oven and cook for 20 minutes or so until the cornbread is set and firm to the touch. Slice and serve with butter.
EASY JALAPENO CORN BREAD
This homeade corn bread sent in by Angela Oelschlaeger is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake. "Serve it warm with honey," suggests the Tonganoxie, Kansas cook.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 261mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 4g protein.
JALAPENO CORNBREAD
This recipe for Easy Jalapeño Cornbread is made with simple, natural ingredients and pairs well with chili, soups, and stews.
Provided by Jane Smith
Categories Breads
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 400° and grease a 9 x 9" baking dish. Line bottom of the dish with parchment paper with 3" extensions on end for lift.
- Beat butter and granulated sugar together in a large bowl until smooth.
- In a separate bowl, combine cornmeal, flour, baking powder, and salt.
- In a third bowl stir together buttermilk, honey, and eggs.
- Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients. Stir in the jalapenos.
- Spread mixture evenly into the prepared baking dish. Bake in the preheated oven for approximately 25 minutes. If a toothpick inserted in the middle does not come out clean, cover the cornbread with aluminium foil and bake for an additional 10 - 15 minutes as needed. Let cool on a wire rack for about 20 minutes before slicing.
Nutrition Facts : ServingSize 1, Calories 395 kcal, Carbohydrate 55 g, Protein 8 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 100 mg, Sodium 666 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 6 g
JALAPENO BREAD
"Grilled cheese sandwiches are especially good made with moist slices from this pretty corn-flecked loaf," promises Lola Gangwer of Burgoon, Ohio. "For a milder chili taste, use green chilies in place of the jalapenos."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1 pound).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
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- Stir in all the rest of the wet ingredients, then fold in the jalapeños. Stir just until everything is combined, don't over mix.
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Estimated Reading Time 4 mins
- Mix flour, cornmeal, sugar, salt, garlic powder, and baking powder together in a medium-sized mixing bowl.
- Add the melted butter, oil, egg, and milk to the dry ingredients. Whisk until everything is combined.Fold in the cheddar cheese and diced jalapeños.
- Add the remaining 2 Tablespoons of butter to an 8x8 inch pan or 10-inch oven-safe skillet. Place into the oven for 5 minutes or until the butter melts.
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4.3/5
Estimated Reading Time 6 mins
- In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking soda. Create a well in the middle of the bowl and set aside.
- In a small bowl, whisk together sour cream, milk, eggs, and butter. Pour wet ingredients into the well, and with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Add the Cheddar and the chopped jalapeños and stir once more.
- Pour batter into the casserole dish and smooth over the top. If using, gently press the sliced jalapeños across the top of the batter.
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Estimated Reading Time 4 mins
- Prepare the cornbread mix according to the package instructions. Please note, the egg and milk listed above are commonly required ingredients in these mixes, but you should follow the instructions for the brand that you use.
- Add to a pre-greased baking dish and bake at 400 degrees for 15-20 minutes, or until a toothpick comes out cleanly.
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- Add the vinegar to the plant-based milk and leave aside. If using fresh jalapenos, seed and finely dice (leaving the seeds out). If using pickled, chop into small dice.
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Estimated Reading Time 8 mins
- You can use a cast iron wedge pan or 10 inch cast iron skillet for this recipe. Pour half of the melted butter throughout the cast iron skillet pan. Reserve 1/2 of the butter for the cornbread mix. If you would like cornbread with a really crispy crust, place the skillet on the stove on medium heat while you mix the batter in the steps below. Adding the batter to a hot skillet will produce really crispy cornbread.
- Add the cornmeal mix, salt, pepper, jalapenos, and shredded cheese to a mixing bowl. Stir to combine.
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- Preheat oven to 375°F. Line a muffin tin with parchment paper muffin cup liners (these are my favorite) or grease with nonstick cooking spray.
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