Southern Jalapeno Cornbread Recipes

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JALAPENO CORNBREAD



Jalapeno Cornbread image

This recipe for Easy Jalapeño Cornbread is made with simple, natural ingredients and pairs well with chili, soups, and stews.

Provided by Jane Smith

Categories     Breads

Time 1h10m

Number Of Ingredients 10

⅔ cup Butter (softened)
⅓ cup Granulated Sugar
1 ¾ cups Cornmeal
1 ½ cups All-purpose flour
4 ½ teaspoons Baking powder
¾ tsp Salt
⅓ cup Honey
3 large Eggs
1 ⅔ cups Buttermilk
1 cup Jalapenos (chopped)

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.

Nutrition Facts : ServingSize 1, Calories 395 kcal, Carbohydrate 55 g, Protein 8 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 100 mg, Sodium 666 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 6 g

SOUTHERN-STYLE JALAPENO CORNBREAD



Southern-Style Jalapeno Cornbread image

A compilation of recipes from cooks illustrated and my sister, and my tweaks. So delicious, I have been asked to make it a number of times, and I'm finally posting the recipe for the people who have asked for it. You can also add 1/2-1 lb of browned ground beef or sausage, or shredded chicken, or crumbled bacon with the onions for an excellent one-dish meal!

Provided by StephsTreats

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

8 teaspoons bacon fat or 8 teaspoons butter, melted
2/3 cup yellow cornmeal
1 1/3 cups yellow cornmeal
4 teaspoons granulated sugar
1 teaspoon table salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup water, rapidly boiling
1 1/2 cups buttermilk (or milk with 2 Tbs. lemon juice)
2 large eggs, beaten lightly
1 large onion, grated
1 (15 1/4 ounce) can corn, drained (if substituting frozen corn, it should be at room temperature)
1/2 lb cheddar cheese (or your favorite variety)
1 -2 jalapeno pepper, finely chopped

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.

Nutrition Facts : Calories 219.8, Fat 8.6, SaturatedFat 4.6, Cholesterol 52.1, Sodium 476.7, Carbohydrate 27.8, Fiber 2.6, Sugar 5.3, Protein 9.8

JALAPENO BUTTERMILK CORNBREAD



Jalapeno Buttermilk Cornbread image

If you're from the South, you have to have a good cornbread recipe. Here's a lightened-up version of my mom's traditional cornbread that tastes just as delicious. -Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 cup self-rising flour
1 cup yellow cornmeal
1 cup buttermilk
1/4 cup egg substitute
3 tablespoon canola oil, divided
2 tablespoons honey
1 tablespoon reduced-fat mayonnaise
1/4 cup fresh or frozen corn, thawed
3 tablespoons shredded reduced-fat cheddar cheese
3 tablespoons finely chopped sweet red pepper
1/2 to 1 jalapeno pepper, seeded and finely chopped

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.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 261mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

SOUTH OF THE BORDER JALAPENO CORNBREAD



South of the Border Jalapeno Cornbread image

This light, moist cornbread make a perfect lunch or dinner side. Try it for breakfast with sausage and eggs!

Provided by Auntie Mags

Categories     Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/4 cups cornmeal
1 cup shredded old cheddar cheese
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 (10 ounce) can creamed corn
3/4 cup buttermilk
1/3 cup vegetable oil
2 tablespoons pickled jalapeno peppers, chopped

Steps:

  • In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
  • Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos.
  • Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
  • Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.

Nutrition Facts : Calories 322.6, Fat 17.5, SaturatedFat 5.5, Cholesterol 88, Sodium 527.6, Carbohydrate 32.1, Fiber 2.2, Sugar 2.7, Protein 10.7

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

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