Jalapeno Cornbread Casserole Recipes

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.

Steps:

• Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.
• Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.
• Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
• In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeno peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

Steps:

• Combine all and pour into small Pam sprayed casserole.
• Bake at 350 degrees for 30 minutes.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well., Pour half of the batter into a greased 13x9-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter., Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted into cornbread topping comes out clean. Serve warm. Refrigerate any leftovers.

Steps:

• Set oven to 350 degrees.
• Grease a 13x9 baking dish.
• In a skillet, cook beef with onion, garlic and bell pepper, until no longer pink, then season with salt and pepper; drain and add in Parmesan if using; set aside.
• In a bowl, beat eggs, corn, milk and oil.
• Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
• Pour half of the batter into a greased baking dish; sprinkle with 2 cups cheese; top with the beef, onion and jalapenos.
• Sprinkle with remaining cheese; top with remaining batter.
• Bake, uncovered for 55-60 mins or until a toothpick inserted into corn bread topping comes out clean.
• Serve warm.