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.
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
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