Best Jalapeno And Cheddar Cornbread Recipes

JALAPENO AND CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
• In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
• Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
• Stir in the melted butter.
• Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
• Remove from oven and let cool in pan 15 minutes then cool on wire rack.

JALAPENO, BACON AND CHEDDAR CORNBREAD

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.

CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE

Steps:

• Mix corn meal, flour sugar, baking powder and salt.
• Cut in oil till crumbly.
• Mix in jalapeno and cheese.
• Mix in egg and milk till just blended do not over mix.
• Pour batter into a greased hot cast iron pan.
• Bake in a preheated oven 400 degrees for 20 minutes.

JALAPENO AND CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
• Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
• In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
• Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
• Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

BACON CHEDDAR AND JALAPENO CORNBREAD

Steps:

• 1. First thing we've gotta do is fry up our bacon. Cut it up into nice small pieces - as big as you want them in your cornbread muffins. 2. While your bacon is frying, measure out your cornmeal, flour, baking powder and sugar into a nice big mixing bowl. 3. Cut your jalapenos in half and seed them 4. Then cut them up nice and evenly. Although I cut up 3 jalapenos, I only used 2 in the recipe. Didn't want to make them too spicy! 5. Add in your jalapenos along with about ¾ of your shredded cheddar cheese. 6. Dump in your sour cream and eggs and begin to mix everything together gently. 7. By this time, your bacon should be crispy, so dump all of it in along with the fat from the pan. Make sure that it has cooled slightly and that you've mixed In the egg a bit already. We don't want the hot fat to cook the eggs! Scrambled eggs in cornbread is bad! 8. Portion your batter into a greased muffin tin and top with a little bit of remaining cheddar cheese. 9. Bake at 450F for about 10-12 minutes.

JALAPEñO AND CHEDDAR SKILLET CORNBREAD

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, stir together cornmeal, flour, sugar, baking powder, and salt.
• In another bowl, mix eggs with buttermilk. Add the wet mixture to the dry and stir.
• Fold in creamed corn, jalapeños, and cheese, then stir in melted butter.
• Coat three 6 1/2-inch seasoned cast-iron skillets with butter and bake 3 to 5 minutes. Remove from oven and ladle batter into pans. Bake 30 minutes or until toothpick comes out clean.