Roasted Jalapeno And Cheese Cornbread Recipes

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JALAPENO CHEESE CORNBREAD



Jalapeno Cheese Cornbread image

A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe.

Provided by UT Theta Chef

Categories     Quick Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups cornmeal
2 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 eggs
1/2 cup oil
2 1/2 cups milk
1/4 cup pickled jalapeno pepper, minced
1 cup cheddar cheese, shredded

Steps:

  • Mix first 5 ingredients in large bowl
  • Mix eggs, oil, and milk well in separate bowl.
  • Pour liquid into dry mixing lightly (batter will be very lumpy).
  • Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
  • Pour into greased 13x9 baking dish.
  • Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.

CHEESY JALAPENO CORNBREAD



Cheesy Jalapeno Cornbread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1 cup grated Cheddar
1/4 cup shortening
2 tablespoons butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
  • Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
  • In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  • In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
  • Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

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.

"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD



This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.

Provided by Diane in Nebraska

Categories     Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 1/4 ounce) can whole kernel corn, drained well (reserve 1/4 cup liquid)
1/3 cup diced onion
1/3 cup diced red bell pepper
3 tablespoons butter
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
3 tablespoons heavy cream
2 -3 tablespoons diced jalapenos or 2 -3 tablespoons green chilies
1 cup shredded sharp cheddar cheese
2 -3 tablespoons honey (optional)

Steps:

  • Melt butter in a sauté pan.
  • Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
  • Whisk egg, corn liquid, and cream together.
  • Stir into corn muffin mix with a fork.
  • Stir in diced jalapenos and cheddar cheese.
  • Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
  • Pour into 8” x 8” buttered baking dish.
  • Bake at 350º for 15 minutes.
  • Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
  • Remove from oven and let stand for 10 minutes before serving.
  • Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.

ROASTED JALAPENO AND CHEESE CORNBREAD



Roasted Jalapeno and Cheese Cornbread image

This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine

Provided by Elly in Canada

Categories     Quick Breads

Time 45m

Yield 1 cornbread, 8 serving(s)

Number Of Ingredients 12

4 small fresh jalapeno peppers
1 cup milk
1 egg
3 tablespoons melted butter or 3 tablespoons vegetable oil
1 1/4 cups cornmeal
1/2 cup white flour
1/4 cup wholewheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup strong cheddar cheese, diced (or grated)

Steps:

  • Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
  • In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
  • Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
  • In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
  • Fold in cheese.
  • Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
  • Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
  • Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .

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