Best Southern Jalapeno Cornbread Recipes

Jalapeño Cornbread Muffins with Cream Cheese - Southern Plate image

Provided by @MakeItYours

Number Of Ingredients 7

2 boxes Jiffy cornbread mix (8.5-oz each)
1 1/2 cups cheddar jack cheese blend
6 pieces cooked bacon, finely chopped
2 green jalapeños, finely chopped
2 large eggs
2/3 cup milk
1 block cream cheese, at room temperature (8 ounces)

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.

Southern-Style Jalapeno Cornbread image

Provided by StephsTreats

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

8 teaspoons bacon fat or 8 teaspoons butter, melted
2/3 cup yellow cornmeal
1 1/3 cups yellow cornmeal
4 teaspoons granulated sugar
1 teaspoon table salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup water, rapidly boiling
1 1/2 cups buttermilk (or milk with 2 Tbs. lemon juice)
2 large eggs, beaten lightly
1 large onion, grated
1 (15 1/4 ounce) can corn, drained (if substituting frozen corn, it should be at room temperature)
1/2 lb cheddar cheese (or your favorite variety)
1 -2 jalapeno pepper, finely chopped

Steps:

Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
Measure 2/3 cup (96 g) cornmeal into medium bowl.
Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
When oven is preheated, stir dry ingredients into mush until just moistened.
Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.

Nutrition Facts : Calories 219.8, Fat 8.6, SaturatedFat 4.6, Cholesterol 52.1, Sodium 476.7, Carbohydrate 27.8, Fiber 2.6, Sugar 5.3, Protein 9.8

SOUTHERN JALAPENO CORNBREAD image

Categories Bread Cheese

Number Of Ingredients 13

1½ c. stone-ground organic cornmeal
½ c. whole-wheat white flour
½ tsp. baking soda
¼ tsp. salt
2 tsp. baking powder
2 tbsp. pure cane sugar
1 lg. egg
¼ c. vegetable oil
1 tsp. vinegar
1 c. fat-free evaporated milk
1 jalapeno, seeded and chopped
½ c. fresh or frozen sweet corn kernels
1 tbsp. sweet cream butter

Steps:

1. Preheat oven to 375º. 2. Place cast-iron skillet in preheating oven. 3. Mix together all dry ingredients in a bowl. 4. Add all wet ingredients, jalapeno, and corn. 5. Mix until just blended (do not overmix). Batter should be very thick but pourable. 6. Melt butter in the hot skillet and tilt to coat pan. 7. Pour in batter and make sure it's spread out evenly. Place in oven on center rack. 8. Bake 30 minutes or until golden on top and a toothpick inserted into the center comes out clean.