JALAPENO CORNBREAD
Provided by Nancy Fuller
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
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 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.
MANCHEGO JALAPEñO CORNBREAD
Provided by Karen Busen
Categories Bread Cheese Side Bake Fourth of July Cornmeal Jalapeño Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8-12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl. Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
- Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Serve warm.
SUNNY'S EASY PEACHY JALAPENO CORNBREAD
Provided by Sunny Anderson
Time 55m
Yield 8 mini loaves
Number Of Ingredients 9
Steps:
- For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
- For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.
ROASTED CORN WITH MANCHEGO & LIME
Provided by Jean Georges Vongerichten
Categories Cheese Side Picnic Graduation Backyard BBQ Corn Summer Birthday Family Reunion Shower Chive Jalapeño Potluck Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
- Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
- Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.
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
SAVORY JALAPEñO CORNBREAD
Make and share this Savory Jalapeño Cornbread recipe from Food.com.
Provided by Need Help
Categories Breads
Time 45m
Yield 1 9X9 pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees and grease a 9x9-inch Pyrex baking dish.
- Sauté onion and jalapeño in bacon grease.
- Whisk together dry ingredients.
- Cut shortening into dry ingredients.
- In separate bowl, whisk together egg, cream, milk and syrup.
- Add egg mixture, carrot and onion mixture to dry ingredients. Stir by hand until just mixed.
- Pour into prepared Pyrex and bake for 35-40 minutes or until browned and done.
Nutrition Facts : Calories 253.8, Fat 15.5, SaturatedFat 6.1, Cholesterol 44.9, Sodium 345.6, Carbohydrate 25.4, Fiber 1.4, Sugar 3.4, Protein 4
JALAPENO CORNBREAD
The Chilli just gives it that bit of kick, but it goes really well with stew, or anything hearty and juicy that could use a side of delicious bread!
Provided by jodielm
Categories < 60 Mins
Time 50m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees celcius. Grease a loaf pan with butter or olive oil, and line sides with baking paper.
- Sift the flour into a large mixing bowl. Stir in the Cornmeal and salt, and make a well in the centre.
- In a separate bowl lightly whisk together the egg, Buttermilk, and olive oil. Gradually add this to the Flour mixture and stir until smooth.
- Add the corn, chilli and 1 cup of the cheese to the mixture, stirring through to combine.
- Pour the mixture into your prepared loaf tin, and sprinkle with remaining cheddar.
- Bake for 35 minutes or until you can insert a metal skewer into the centre and it comes out clean.
- Set aside for 5 mins to cool, then turn onto a bread board or wire rack. Slice to desire thickness and serve!
Nutrition Facts : Calories 593.6, Fat 22.7, SaturatedFat 10.9, Cholesterol 139.9, Sodium 1355.8, Carbohydrate 76.7, Fiber 6.2, Sugar 3.6, Protein 25.1
JALAPENO CORNBREAD
Make and share this Jalapeno Cornbread recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 35m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Grease a 9-inch square baking pan with butter.
- In a large bowl, stir together dry ingredients with a wire whisk or fork.
- In a medium bowl, whisk together eggs, buttermilk, butter and jalapeno chile.
- Add to cornmeal mixture and stir until just blended.
- Pour into pan and bake 20 minutes or until edges are golden and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 1712.2, Fat 68.7, SaturatedFat 37.5, Cholesterol 569.9, Sodium 3625, Carbohydrate 229.6, Fiber 12.5, Sugar 38.6, Protein 48.2
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.
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