Jalapeno Cornbread Dressing Recipes

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JALAPENO SPICY CORNBREAD DRESSING



Jalapeno Spicy Cornbread Dressing image

Give your guests a little kick for the holiday meal with this deliciously easy jalapeno spicy cornbread dressing.

Provided by Stephanie Pass

Categories     side dish

Time 55m

Number Of Ingredients 11

2 boxes of cornbread muffin mix - made according to instructions
4 cups of day old sourdough bread, cubed
1 entire stalk of celery, chopped, including leaves
1 bunch of green onions, chopped
1 tablespoon McCormick® Ground Sage
1 tablespoon olive oil
1 cup water
3 cups chicken broth
1 cup jalapeno juice
1/2 cup chopped pickled jalapenos
12-15 slices of pickled jalapenos

Steps:

  • Make the cornbread muffin mixes together in a 9 x 9 pan according to instructions. This can be done 1-3 days in advance.
  • Preheat oven to 350 F degrees.
  • Crumble the cornbread into a large bowl.
  • Cube the bread and add it to the bowl.
  • Add the sage to the bread mixture.
  • Chop the celery and green onions.
  • Saute the celery and onions in the oil until the oil is almost gone.
  • Add 1 cup of water to the pan and put a lid on it. Simmer for 7-8 minutes until tender.
  • Add the celery/onion mixture to the bread mixture.
  • Add the chicken broth, jalapeno juice (from jars of jalapenos), and chopped jalapenos to the mixture.
  • Stir until well combined.
  • Pour into a greased 9 x 13 pan.
  • Add sliced jalapenos on top of the dressing.
  • Bake for 30 minutes
  • Allow to cool for a few moments before serving.

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 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 DRESSING



Jalapeno Cornbread Dressing image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

2 md Onions; chopped
1 ts Salt to taste
4 Ribs celery; chopped
1/2 c Unsalted butter
3 c Chicken Stock
5 Jalapeno peppers; seeded and
4 Garlic minced
8 c Day-old cornbread; crumbled
2 ts Dried thyme

Steps:

  • 400 degrees 2 quart baking casserole buttered Preheat oven to 400 degrees. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and saute until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbead with 2 cups stock. Add more stock if mixture is too dry. It sould be very moist but not soupy. Spoon the mixture into a buttered 2 quart ovenporoof pan or casserole. Bake for 30 minutes or until firm. Recipe By : Texas Home Cooking Posted to bbq-digest V4 #56 Date: Mon, 25 Nov 1996 08:49:22 -0600 From: Glenn Manning

Nutrition Facts : Calories 680 calories, Fat 71.30231375 g, Carbohydrate 7.4270575 g, Cholesterol 188.58 mg, Fiber 0.253374998569489 g, Protein 5.44341875 g, SaturatedFat 44.35372725 g, ServingSize 1 1 Serving (268g), Sodium 267.391375 mg, Sugar 7.17368250143051 g, TransFat 4.99407099999999 g

JALAPENO CORNBREAD



Jalapeno Cornbread image

Provided by Nancy Fuller

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
2 large eggs
1 1/2 cups frozen corn, thawed
1 cup yellow cornmeal
1 cup all-purpose flour
1 cup sour cream
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 jalapeno pepper, chopped

Steps:

  • Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.
  • Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.
  • Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.

JALAPENO CORNBREAD



Jalapeno Cornbread image

Provided by Food Network

Time 1h20m

Yield 12 servings

Number Of Ingredients 13

2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 large eggs
1 1/3 cups milk
1/2 cup unsalted butter, melted
1 cup sweet corn kernels, canned and drained (if you are using frozen corn, make sure it is thawed)
1/2 cup grated cheddar cheese
1/2 cup grated carrots
1/2 cup grated onion
1/4 cup finely chopped fresh jalapeno pepper

Steps:

  • Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.
  • In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine.
  • Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

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

TAMALE AND JALAPEñO CORNBREAD DRESSING



Tamale and Jalapeño Cornbread Dressing image

This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms.

Provided by Galley Wench

Categories     Southwestern U.S.

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

6 tablespoons butter
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers (stemmed and seeded)
2 cups chopped poblano peppers (stemmed and seeded)
3 large jalapenos, stemmed, seeded and chopped
1 tablespoon chopped fresh sage or 4 teaspoons dried sage
1 1/2 tablespoons dried oregano
6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
3/4 cup chopped fresh cilantro
1 1/2 cups crumbled corn chips (tostadas)
1 1/2 cups frozen corn kernels, thawed
3 cups chicken stock
1 1/4 cups canned cream-style corn
1 dozen pork tamale, unwrapped, chopped in 1-inch chunks
salt and pepper

Steps:

  • Melt butter in heavy large skillet over medium heat.
  • Add onions, bell peppers, all chiles, sage and oregano.
  • Sauté until vegetables are tender.
  • Transfer to a bowl with corn bread.
  • Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
  • Add tamales at the end and do not break up.
  • Salt and pepper to taste.
  • If stuffing is too dry, add a little melted butter.
  • Place dressing in a buttered 9-inch-by-13-inchbaking pan.
  • Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
  • Remove foil and bake another 15 minutes, until brown.

Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2

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