Southern Jalapeno Cornbread Recipes

JALAPENO CHEDDAR CORNBREAD RECIPE

Steps:

• Preheat oven to 425F degrees.
• Place a 10 inch cast iron skillet in oven while you make the batter.
• Use gloves to prepare the peppers. Set aside.
• Grate the cheese. Set aside.
• Place the cornmeal in a large mixing bowl.
• Add the flour.
• Add the sugar. Whisk dry ingredients together and set bowl aside.
• Place the buttermilk in a medium sized mixing bowl.
• Add the mayonnaise.
• Whisk the buttermilk and mayonnaise together.
• Add the wet mixture to the dry mixture, stir to combine.
• Add ONE cup of the cheddar cheese.
• Add the diced Jalapenos.
• Fold ingredients together until fully combined.
• Carefully remove the hot skillet from the oven.
• Add the shortening. Swirl shortening in pan until melted.
• Pour batter into the skillet.
• Sprinkle the remaining cup of cheese on top of the batter.
• Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
• Enjoy!

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 CORNBREAD

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.

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.

MEXICAN CORNBREAD SOUTHERN STYLE

Steps:

• 1. In a fry pan, add bacon and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is done.Using tongs, remove the pieces from the pan and onto paper towels to drain. Set aside. When bacon is cool, then break up into small/medium pieces. Reserve the bacon grease. Set aside.
• 2. Preheat oven temperature to 425º F. Place the cast iron skillet into the pre-heated oven until grease is very HOT, (approximately 8 minutes).
• 3. In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
• 4. If there are too many lumps remaining after whisking... simply sift the ingredients together.
• 5. Pour bacon grease and drippings into the cast iron skillet. PUT the cast iron skillet back into the pre-heated oven until grease is very HOT.
• 6. In a separate medium sized bowl, combine and whisk together eggs, buttermilk, diced green chiles, and melted butter.Then add the diced green chiles, well drained.
• 7. Add the corn, cheese and bacon to the buttermilk mixture, mixing to combine.
• 8. Add the wet mixture into dry ingredients. Stirring only until incorporated, Do NOT Over Mix.
• 9. Open oven door, pulling the rack out; carefully swirl the grease around, coating bottom evenly. CAREFULLY, pour cornbread batter into cast iron skillet.
• 10. Close door and bake 23- 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
• 11. When the cornbread is done, remove cornbread from oven and cool for 10 to15 minutes.Then cut and serve while warm.

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 PEPPER JACK CORNBREAD

Steps:

• Preheat the oven to 425° and butter the sides and bottom of a 9 x 9 inch non-stick baking pan. Set aside.
• In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
• Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
• In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.
• Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
• Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.
• Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.

JALAPEñO CORNBREAD STICKS

Steps:

• Preheat oven to 425°F. Place 2 (7-stick [5 1/2-inch-long]) cast-iron corn stick pans on a rimmed baking sheet. Transfer baking sheet to oven. Preheat 15 minutes.
• Meanwhile, whisk together flour, cornmeal, baking powder, and salt in a bowl; set aside.
• Cook corn, jalapeño, scallions, and 8 tablespoons of the butter in a skillet over medium, stirring often, until mixture is softened, about 3 minutes. Set aside; cool 5 minutes.
• Whisk together eggs, half-and-half, and sugar in a bowl. Add to flour mixture, whisking until smooth. Stir in jalapeño mixture and cheese.
• Remove hot corn stick pans from oven. Brush molds evenly with remaining 2 tablespoons butter. Divide batter evenly among molds (about 3 tablespoons each). Bake until sticks are puffed and golden brown, 14 to 16 minutes. Serve warm, or turn sticks out onto a wire rack and cool completely, about 30 minutes.

SOUTHERN-STYLE JALAPENO CORNBREAD

Steps:

• Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
• Measure 2/3 cup (96 g) cornmeal into medium bowl.
• Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
• Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
• When oven is preheated, stir dry ingredients into mush until just moistened.
• Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
• Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.

FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE

Steps:

• Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.
• Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)
• Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.
• Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.
• Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.
• Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it's fully baked. If the toothpick comes out dry, remove from the oven.)

JALAPEñO CORNBREAD WITH CHEDDAR CHEESE

Steps:

• Gather the ingredients.
• Coat a heavy 10-inch cast-iron skillet or 9-inch-square baking pan with vegetable oil and set aside. Heat oven to 400 F.
• In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeño peppers, cheese, and corn kernels.
• Preheat the skillet or pan in the oven or on the stovetop.
• Whisk together the sour cream, milk, egg, and melted butter.
• When the oven is ready, stir the wet mixture into the dry ingredients just until blended. Spread in the hot greased skillet or baking pan.
• Bake for 25 to 30 minutes, until set and lightly browned around the edges.
• Cool in the pan on a rack; cut into squares or wedges.