CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE
You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.
Provided by Rita1652
Categories Quick Breads
Time 30m
Yield 8-10 wedges
Number Of Ingredients 10
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 CHEESE CORNBREAD
A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe.
Provided by UT Theta Chef
Categories Quick Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in large bowl
- Mix eggs, oil, and milk well in separate bowl.
- Pour liquid into dry mixing lightly (batter will be very lumpy).
- Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
- Pour into greased 13x9 baking dish.
- Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.
BABY'S JALAPEñO CHEESE CORNBREAD
Make and share this Baby's Jalapeño Cheese Cornbread recipe from Food.com.
Provided by Vicki in CT
Categories Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F with cast iron skillet inside.
- Meanwhile, mix dry ingredients in a medium bowl. Add remaining ingredients, except cheese.
- Remove skillet from oven and rub cooking oil on bottom and sides. Pour half of batter mixture into hot greased iron skillet. Top with 1/2 of cheese. Pour remaining batter over this and top with remaining cheese.
- Bake at 375°F for 45 minutes. Turn off oven and leave in for 15 additional minutes.
Nutrition Facts : Calories 518.8, Fat 37, SaturatedFat 10, Cholesterol 101.8, Sodium 1555.1, Carbohydrate 35.5, Fiber 3.3, Sugar 4.4, Protein 14.1
JALAPEñO CORNBREAD MUFFINS WITH CREAM CHEESE - SOUTHERN PLATE
Ready in 30 minutes, these tasty jalapeño cornbread muffins are so easy to make, moist, and filled with cheddar, bacon, and cream cheese.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees and evenly coat a jumbo muffin tin with cooking spray.
- In a large bowl, mix together all the ingredients until well combined. Continuously stir until the cornbread mixture is completely incorporated with all the ingredients. Be sure to stir out any lumps of ingredients so that the mixture is perfectly blended. The consistency will be thick and fluffy.
- Begin to fill the muffin tin with the cornbread mixture. Using a spoon, carefully fill each muffin cup ¾ full. See additional notes on this below.
- Place in the oven and bake for 18-20 minutes or until the tops of the cornbread muffins are golden brown.
- When cooking time is complete, carefully remove the cornbread muffins from the pan and let them cool on a wire rack for 5-10 minutes before serving.
ROASTED JALAPENO AND CHEESE CORNBREAD
This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine
Provided by Elly in Canada
Categories Quick Breads
Time 45m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
- In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
- Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
- In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
- Fold in cheese.
- Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
- Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
- Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .
SHORTCUT CHEESE JALAPENO CORNBREAD
Make and share this Shortcut Cheese Jalapeno Cornbread recipe from Food.com.
Provided by eightthirty
Categories Quick Breads
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix 1 pkg of JIFFY Corn Muffin Mix with 2 eggs and 1/2 cup milk.
- Stir in 2 tbsp of jalapenos, 1 pinch of paprika and 1 cup of sharp cheddar cheese and corn (optional).
- Place in meatloaf dish.
- Bake for 20-25 minutes or until light golden at 400 degrees.
Nutrition Facts : Calories 211.4, Fat 10.2, SaturatedFat 4.7, Cholesterol 70.4, Sodium 447.4, Carbohydrate 22, Fiber 2, Sugar 6.3, Protein 7.7
JALAPENO CHEESE CORNBREAD
This corn bread is studded with plenty of goodies: Whole pieces of corn, bits of jalapeno pepper and melted Monterey jack cheese throughout.
Provided by Barb G.
Categories Quick Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375; lightly grease 8-inch-square baking pan.
- Combine corn meal,flour, sugar, baking powder, and salt in a large bowl.
- Combine milk, eggs,and oil in a medium bowl.
- Add to corn meal mixture; stir until combined.
- Stir in cheese, corn, and jalapenos; pour into prepared pan.
- Bake for 30 to 35 minutes or until woooden tooth pick inserted in center comes out clean.
- Cool on wire rack, serve warm.
Nutrition Facts : Calories 280.3, Fat 11.5, SaturatedFat 3.9, Cholesterol 56.3, Sodium 513.7, Carbohydrate 37, Fiber 2.2, Sugar 8.5, Protein 8.9
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