CHEDDAR-JALAPENO CORNBREAD
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 415 g, Fat 20 g, Fiber 2 g, Protein 12 g, SaturatedFat 12 g
JALAPENO AND CHEDDAR CORNBREAD
Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
- In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
- Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
- Stir in the melted butter.
- Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
- Remove from oven and let cool in pan 15 minutes then cool on wire rack.
Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7
EASY JALAPEñO CHEDDAR CORNBREAD
This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
- In medium bowl, mix all ingredients except chili. Pour into skillet.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
JALAPENO AND CHEDDAR CORNBREAD
Provided by Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
- Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
- In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
- Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
- Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
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.
JALAPENO-CHEDDAR CORN BREAD
Embellishing a recipe as iconic as corn bread could be a disaster of New Coke magnitude, so when a friend suggested dolling up the recipe with jalapeños and cheddar cheese, I proceeded with caution. I have issues with vegan cheese-it's often overprocessed, packed with preservatives, and usually gross-but Emily, my office Queen Bee and resident persnickety vegan, suggested Follow Your Heart's cheddar and made me a convert. I found nary a gluten globule or preservative in sight, and it melted! My mind adequately blown, I got to work in the kitchen, and a new bakery regular emerged. The cheese has the perfect creamy texture to complement the corn bread's slightly grainy quality, and its sweetness is offset by the heat of the jalapeños. Bring this along to your next barbecue, but be sure to make extra: Those non-vegan eat-everything sorts tend to devour an unfair share.
Yield makes 10 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Lightly grease a 7 × 4 × 3-inch loaf pan with oil.
- Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into "buttermilk." In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until fully combined. Pour in the "buttermilk" and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Using a plastic spatula, fold in the jalapeños and cheese until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and bake the corn bread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes. The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
- Let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the corn bread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut corn bread with plastic wrap and store at room temperature for up to 3 days.
JALAPEñO-CHEDDAR SKILLET CORN BREAD
Let them experience Southern cooking at its finest, and prepare this Jalapeño-Cheddar Skillet Corn Bread Recipe. This Jalapeño-Cheddar Skillet Corn Bread Recipe is the perfect combination of sweet, savory and spicy flavors.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven 425°F.
- Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Add cheese, corn and peppers; mix well.
- Melt 2 Tbsp. butter. Add to buttermilk and egg in medium bowl; whisk until blended. Add to flour mixture; mix well.
- Melt remaining butter in 12-inch cast-iron skillet on medium heat. Continue to cook 2 min. or until butter is lightly browned. Pour batter into skillet; place in oven.
- Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool slightly.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE
You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.
Provided by Rita1652
Categories Quick Breads
Time 30m
Yield 8-10 wedges
Number Of Ingredients 10
Steps:
- Mix corn meal, flour sugar, baking powder and salt.
- Cut in oil till crumbly.
- Mix in jalapeno and cheese.
- Mix in egg and milk till just blended do not over mix.
- Pour batter into a greased hot cast iron pan.
- Bake in a preheated oven 400 degrees for 20 minutes.
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