BACON CHEDDAR JALAPENO CORNBREAD
This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.
Provided by Steve de Eyre
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
- Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
- Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g
JALAPENO-BACON CORN BREAD
Make and share this Jalapeno-Bacon Corn Bread recipe from Food.com.
Provided by CJAY8248
Categories Quick Breads
Time 30m
Yield 9-12 pieces cornbread, 9-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*.
- Cook bacon in frying pan until crispy; drain on paper towels.
- Pour 2 Tblsp. of bacon grease into 9 inch cast iron skillet or 9 inch square baking pan.
- Crumble bacon into small bowl;add green onions and peppers.
- Combine cornmeal, flour, baking powder, baking soda, and salt into a large bowl.
- Beat egg slightly in medium bowl; add yogurt and whisk until smooth. Whisk in milk and butter.
- Pour liquid mixture into dry ingredients; stir just until moistened.
- Stir in bacon mixture.
- Pour into skillet or baking pan; sprinkle with cheese.
- Bake 20-25 minutes or until toothpick tests clean.
- Cut into wedges or squares; serve hot.
JALAPENO-BACON CORNBREAD
Make and share this Jalapeno-Bacon Cornbread recipe from Food.com.
Provided by QTE1959
Categories Quick Breads
Time 40m
Yield 1 9inch square pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Cook bacon until crisp and drain on paper towel.
- Grease a 9" pan with bacon drippings.
- Crumble bacon into a bowl and add green onion, jalepenos, cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, beat egg and add yogurt, milk, and melted butter.
- Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour mixture into pan and sprinkle with cheddar cheese.
- Bake 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
- Serve warm.
CHEESY JALAPENO CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
- Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.
JALAPENO-BACON SKILLET CORNBREAD
Doug Melkovitz thought he might be sitting on an award-winning recipe: His mother's cornbread was always a hit with friends, and he had improved on it with bacon and jalapenos. But entering a competition - and cooking for thousands - freaked him out and kept him from entering year after year. "What finally made me do it was coming up with a team," Doug says. He and friends Patrick Cowan and Cassie Toro formed a crew, Men Do It Batter With a Girl, and the trio took top honors.
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
- Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
- Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
- Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
- Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.
JALAPENO CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
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 CORN BREAD
Wonderful cornbread with a hint of spice.
Provided by Sheila
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 20.5 g, Cholesterol 89.5 mg, Fat 22.7 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 6.6 g, Sodium 590.7 mg, Sugar 2.6 g
BACON-JALAPENO STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
- In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
- Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
- Pour in the chicken broth and simmer until step 5.
- In a large bowl, mix the eggs, pepper jack cheese and the bacon.
- Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
- Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.
JALAPENO, BACON AND CHEDDAR CORNBREAD
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.
- Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.
- Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.
- Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.
- Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.
- Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.
JALAPENO CORNBREAD WITH A KICK
Make and share this Jalapeno Cornbread With A Kick recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 9 ingredients together in a bowl.
- Put bacon drippings in a 9x9 in glass pan or a iron skillet.
- Heat in oven until drippings cover bottom of pan.
- pour batter into pan and bake at 400 degrees for 20-25 minutes.
Nutrition Facts : Calories 413.5, Fat 31.5, SaturatedFat 8.8, Cholesterol 95.2, Sodium 700.5, Carbohydrate 25, Fiber 2.1, Sugar 2.9, Protein 9.9
JALAPENO CORNBREAD
This makes a large pan of cornbread with a kick! If you prefer a milder version just leave out the peppers. It's delicious either way.
Provided by CCinSC
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Chop onion.
- Grate Cheese.
- Beat eggs in large mixing bowl.
- Stir in creamed corn, sour cream and oil.
- Fold in onion, cheese, and jalapenos.
- Add cornmeal, flour, baking powder and salt.
- Mix well.
- Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
- *Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.
CHEESY BACON JALAPENO SKILLET CORNBREAD
After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.
Provided by Megan
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
- Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
- Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
- Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
- Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g
JALAPENO-BACON STUFFING
This is a side dish that goes great with turkey and is 100 times better than a "stovetop stuffing." If you take it to a potluck dinner you will be forever doomed to repeat the same dish forever...they demand it year after year. The jalapenos are the key; I chop them very fine. I have used up to 6 tablespoons, but 4 seems about perfect.
Provided by TEXXYTOE
Categories Side Dish Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
- Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove and let cool enough to handle, 15 to 30 minutes. Crumble and set aside in a bowl.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserve 2 tablespoons grease in the pan. Let bacon cool slightly, about 5 minutes; crumble and set aside.
- Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, 5 to 7 minutes. Set aside.
- Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
- Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
- Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.
Nutrition Facts : Calories 333 calories, Carbohydrate 45.5 g, Cholesterol 55.8 mg, Fat 14.2 g, Fiber 4.3 g, Protein 7.6 g, SaturatedFat 6.1 g, Sodium 943.8 mg, Sugar 4.6 g
JALAPENO AND BACON CORNBREAD MUFFINS
Make and share this Jalapeno and Bacon Cornbread Muffins recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 425-degrees F.
- Fry bacon in a skillet over medium heat until crisp (10-15 minutes).
- Transfer bacon to paper towels to drain.
- Crumble bacon and set aside.
- Pour bacon fat into a bowl and set aside.
- Melt Crisco and 2 tablespoons of the bacon fat together in the same skillet over medium heat.
- Grease a muffin tin with remaining bacon grease and transfer to oven so muffin tin will be hot.
- In a large bowl beat eggs.
- Add bacon, onions, jalapenos, pickling juice, sugar, baking soda, salt, cumin and pepper and stir well to combine.
- Add cornmeal and buttermilk and stir to combine.
- Add the hot fat (from the skillet) and stir until combined.
- Remove muffin tin from oven.
- Pour batter into muffin tins.
- Bake or 15-20 minutes or until done and toothpick comes clean.
SWEET JALAPENO CORNBREAD
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
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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