Maple Jalapeño Cornbread Recipes

REDSTONE RESTAURANT FAMOUS CORNBREAD WITH MAPLE BUTTER

Steps:

• Preheat oven to 400°F.
• Mix together all ingredients in the order given.
• Pour into greased 8" or 9" iron skillet.
• Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
• Serve warm with Maple Butter.
• MAPLE BUTTER:.
• Allow butter to soften to room temperature.
• In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
• Slowly drizzle syrup into mixture until well blended.

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 BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. cast-iron or other ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers., Carefully tilt the skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm., Note: As a substitute for 1 cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp. of salt in a measuring cup. Add all-purpose flour to measure 1 cup.