Jalapeno Baked Bean Cornbread Cups Recipe 455

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 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 AND CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
• In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
• Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
• Stir in the melted butter.
• Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
• Remove from oven and let cool in pan 15 minutes then cool on wire rack.

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 BAKED BEAN CORNBREAD CUPS RECIPE - (4.5/5)

Steps:

• Per the pkg instructions, mix together the corn muffin mix, egg, and milk (or yogurt) and set aside for 5" to let crown Spray the inside of one mini muffin pan with cooking spray Place the muffin pan on a baking sheet or over foil to avoid a mess in the event of spillover Fill each of the wells with batter, just slightly LESS than half-way full Scrunch up pieces of aluminum foil into logs just a bit shorter than the height of your pan Generously spray the underside of a second mini muffin pan Place one foil piece on each side of the filled pan, then place the second pan over the first, resting on the foil to allow the batter to rise while also leaving indents/wells Bake at 400° per pkg instructions Rotate the pan half-way through the baking time When you can start to smell them (about 12-15" in), very carefully remove the top tray and return to the oven for 3" more Heat the beans on the stove top Spoon the beans into the cornbread cups, topping with fresh herbs or other garnish

CORNBREAD JALAPENO POPPERS

Steps:

• Slice the jalapenos longwise and carefully remove all the seeds and veins.set aside.
• In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
• Fill each Jalapeno half with some batter! Careful, don't over fill them!
• Sprinkle them all with the remaining 1/2 cup of Cheddar.
• Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
• Alternatively put the dough in mini muffin tin and then place a slice of jalapeno on top or sneak it in the middle and put more cheese on top. This is a milder approach.

BEEFY JALAPENO CORN BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well., Pour half of the batter into a greased 13x9-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter., Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted into cornbread topping comes out clean. Serve warm. Refrigerate any leftovers.