Spicy JalapeÑo Corn Bread Recipes

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JALAPENO BREAD I



Jalapeno Bread I image

Easy to make jalapeno bread, nice and spicy!!

Provided by Nicole Cassidy

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons white sugar
½ cup shredded Monterey Jack cheese
6 tablespoons fresh chopped jalapeno peppers
3 cups bread flour
½ tablespoon active dry yeast

Steps:

  • Add ingredients according to the bread machine manufacturer's directions.
  • Set your machine on regular basic bread.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 27.3 g, Cholesterol 4.2 mg, Fat 2 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 220 mg, Sugar 2.3 g

JALAPENO CORNBREAD RECIPE



Jalapeno Cornbread Recipe image

This jalapeno cornbread recipe is incredibly moist and incorporates lot of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!

Provided by Mike Hultquist

Categories     Side Dish

Time 40m

Number Of Ingredients 13

1 cup whole milk
4 tablespoons melted butter
2 large eggs
14.5 ounces creamed corn (1 can)
1 cup cornmeal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon salt (or to taste)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon black pepper
1 cup chopped jalapeno peppers + sliced jalapenos for topping
1 cup shredded cheddar cheese (or use a spicy pepperjack for extra heat)

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
  • In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
  • Pour the wet ingredients into the dry ingredients and stir together.
  • Stir in the chopped jalapenos and shredded cheese.
  • Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
  • Cool slightly, slice and serve.

Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 660 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 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.

FLUFFY JALAPENO CHEDDAR CORNBREAD RECIPE



Fluffy Jalapeno Cheddar Cornbread Recipe image

The BEST recipe for super soft, moist and fluffy Jalapeno Cornbread loaded with cheddar cheese. Enjoy this southern side with all your fave comfort dishes!

Provided by Sommer Collier

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 ½ cups yellow cornmeal ((not mix))
1/3 cup granulated sugar
2 tablespoons baking powder
2 ½ teaspoons salt
1 ½ teaspoons garlic powder
2 cups buttermilk
4 large eggs
1 cup unsalted butter (melted)
10 ounces frozen sweet corn (thawed)
3 cups shredded sharp cheddar cheese
3-4 large jalapenos (diced (about ¾ cup))

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.)

Nutrition Facts : ServingSize 1 piece, Calories 515 kcal, Carbohydrate 49 g, Protein 16 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 129 mg, Sodium 729 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 10 g

BUTTERMILK JALAPEñO CORNBREAD



Buttermilk Jalapeño Cornbread image

This easy buttermilk jalapeño cornbread has just the right balance of heat and sweet and doesn't have baking powder, which can leave an aftertaste.

Provided by John Mitzewich

Categories     Side Dish     Bread

Time 45m

Number Of Ingredients 9

1/2 cup butter (melted)
2/3 cup sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup jalapeño pepper (diced)
1/2 teaspoon salt

Steps:

  • Gather the ingredients.
  • Preheat the oven to 375 F. Grease an 8-inch-square pan or baking dish.
  • In a large mixing bowl, whisk together the melted butter and sugar.
  • Add the eggs and whisk until combined.
  • Add the buttermilk and baking soda, and whisk to combine.
  • Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.
  • Pour the batter into the prepared pan.
  • Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool for at least 15 minutes before cutting into squares. Serve warm.

Nutrition Facts : Calories 275 kcal, Carbohydrate 37 g, Cholesterol 70 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, Sodium 341 mg, Sugar 16 g, Fat 12 g, ServingSize 9 squares (9 servings), UnsaturatedFat 0 g

JALAPENO CORNBREAD



Jalapeno Cornbread image

Jalapeno cornbread is wonderfully light and rich with flavor. It's filled with bold ingredients like sharp cheddar cheese and bits of spicy jalapenos that are perfectly baked in a cast iron skillet.

Provided by Kimberly

Categories     Side Dish Recipes

Time 1h

Number Of Ingredients 10

1/2 cup unsalted butter
1 cup cornmeal
1/2 cup All-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup buttermilk
1 tablespoon jalapenos, pickled or fresh (chopped)
4 ounces sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 350°F, and place butter into an 8-inch cast iron or oven-proof skillet.
  • Place the skillet in the preheated oven, and allow the butter to melt while you prepare the remaining ingredients.
  • In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.
  • In a separate medium bowl, combine egg, milk, and buttermilk.
  • Add the wet ingredients to the dry ingredients and stir to combine. Carefully stir in the melted butter, then fold in jalapenos and cheese.
  • Scoop the batter into the hot skillet. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Serve immediately with extra butter or honey. See post for storage options.

Nutrition Facts : Calories 267 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 Slice, Sodium 592 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SPICY JALAPENO CORNBREAD



Spicy Jalapeno Cornbread image

We enjoy the combination of flavors in this golden corn bread. It's not dry or crumbly like other corn breads.-Anita LaRose, Benavides, Texas

Provided by Taste of Home

Time 1h

Yield 9 servings.

Number Of Ingredients 9

1 cup cornmeal
1/2 cup shredded cheddar cheese
2 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
1/4 cup vegetable oil
1 to 2 tablespoons seeded jalapeno peppers

Steps:

  • In a large bowl, combine cornmeal, cheese, baking powder and salt. In another bowl, beat the eggs, add corn, buttermilk, oil and jalapenos. Stir into dry ingredients just until moistened. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 179 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 450mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

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

JALAPENO CHILI CORNBREAD CASSEROLE



Jalapeno Chili Cornbread casserole image

Jalapeno Chili Cornbread Casserole- a ground beef filling with beans and corn topped with jalapeno cheese cornbread.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 20

1 pound ground beef
1/2 medium onion, (diced)
1 packet chili seasoning
1/2 cup water
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) can tomato sauce
1 can Rotel tomatoes
1 cup frozen corn, (thawed)
1 can kidney beans, (rinsed and drained)
1 cup yellow cornmeal
1 cup all-purpose flour
1 to 2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, (lightly beaten)
1 cup buttermilk
2 tablespoons butter, (melted)
2 jalapeno peppers, (1 diced and 1 sliced)
1 1/2 cups shredded Mexican cheese

Steps:

  • Preheat oven to 375 degrees.
  • Heat a 10-inch cast iron pan over medium-high heat. Add ground beef and onion. Break ground beef apart as it cooks.
  • When there is no more pink in the ground beef, add chili seasoning and water. Simmer for 1 minute. Add remaining ingredients and simmer for 3 minutes.
  • In a medium bowl, mix together cornmeal, flour, sugar, baking soda, and salt.Add eggs, buttermilk, butter, and the diced jalapeno. Mix.Stir in half the cheese.
  • Spoon cornbread mixture over filling. Sprinkle the remaining cheese on top and arrange the jalapeno slices on top of the cheese.Place pan on a rimmed baking sheet in case there is any overflow.
  • Bake for 35 to 40 minutes. Check it after 25 to 30 minutes and if it is getting brown on top, place a piece of aluminum foil loosely on top of it.Note: Check to make sure the bottom of the cornbread layer is set before you take it out of the oven. It may need an extra 5 minutes or so to fully cook the cornbread.

Nutrition Facts : Calories 514 kcal, ServingSize 1 serving

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