Easy Jalapeno Corn Bread Recipes

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EASY JALAPEñO CHEDDAR CORNBREAD



Easy Jalapeño Cheddar Cornbread image

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

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/4 cup chopped pickled jalapeño chiles
1/2 cup shredded Pepper Jack cheese (2 oz)
1/3 cup milk
1 egg
Progresso™ Southwest Style white chicken chili with beans, as desired

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



Sunny's Easy Peachy Jalapeno Cornbread image

Provided by Sunny Anderson

Time 55m

Yield 8 mini loaves

Number Of Ingredients 9

Two 8.5-ounce boxes cornbread mix (I prefer Jiffy)
2 large eggs (or according to box instructions, remembering to double)
2/3 cup whole milk
1/2 cup chopped canned peaches in syrup, drained and syrup reserved
2 teaspoons chili-lime seasoning
2 jalapenos, finely chopped, seeds included (about 1/3 cup)
1 tablespoon salted butter, melted
1 tablespoon fresh lime juice
1 tablespoon salted butter

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



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

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

JALAPENO CORN BREAD



Jalapeno Corn Bread image

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

1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
¾ cup buttermilk
½ cup corn oil
3 ounces shredded Cheddar cheese
3 eggs
2 jalapeno peppers, minced
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons butter

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



Jalapeno Cornbread image

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



Jalapeno Cornbread image

Provided by Becky Spoon

Categories     Bread

Number Of Ingredients 5

1 pkg Jiffy Cornbread Mix
1/2-1 jalapeno pepper, seeded and minced ((I added about 1/4 cup green chile - optional))
3/4 cup grated cheddar cheese
1/2 cup whole kernel corn
vegetable oil

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



Easy Jalapeno Corn Bread image

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

1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon garlic powder
1/2 cup cream-style corn
1/4 cup egg substitute
1/4 cup reduced-fat cheddar cheese
1/4 cup fat-free milk
2 tablespoons chopped green onion
1 tablespoon butter, melted
2 teaspoons chopped seeded jalapeno pepper

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



Jalapeno Cornbread image

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

⅔ cup Butter (softened)
⅓ cup Granulated Sugar
1 ¾ cups Cornmeal
1 ½ cups All-purpose flour
4 ½ teaspoons Baking powder
¾ tsp Salt
⅓ cup Honey
3 large Eggs
1 ⅔ cups Buttermilk
1 cup Jalapenos (chopped)

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



Jalapeno Bread image

"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

1/2 cup water (70° to 80°)
1 tablespoon butter, softened
1 tablespoon sugar
1 teaspoon salt
1/2 cup whole kernel corn
2 tablespoons chopped jalapenos or green chilies
1 teaspoon chopped fresh cilantro
2 cups bread flour
1/3 cup cornmeal
1-1/2 teaspoons active dry yeast

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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