Spicy Jalapeno Cornbread Recipes
SPICY CORNBREAD WITH JALAPENOS: PAN DE MAIZ
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sift the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne together in a bowl of a standing mixer. Add the shortening to the dry ingredients until completely combined. Add the eggs, buttermilk, and corn syrup.
- Fold in the jalapenos, green, red, and yellow peppers. Place batter 3/4 of the way up a lined mini muffin tin.
- Bake in the oven until an inserted toothpick comes out clean, about 25 minutes.
SPICY JALAPENO CORNBREAD
We enjoy the combination of flavors in this golden corn bread. It's not dry or crumbly like other corn breads.-Anita LaRose, Benavides, Texas
Provided by Taste of Home
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cornmeal, cheese, baking powder and salt. In another bowl, beat the eggs, add corn, buttermilk, oil and jalapenos. Stir into dry ingredients just until moistened. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 179 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 450mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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 CORNBREAD
Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.
Provided by KPD123
Categories Quick Breads
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine cornbread mix, egg and butter in a mixing bowl.
- Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
- Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
- Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.
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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