Best Cheesy JalapeÑo Cornbread Recipes

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CHEESY JALAPENO CORNBREAD



Cheesy Jalapeno Cornbread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1 cup grated Cheddar
1/4 cup shortening
2 tablespoons butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
  • Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
  • In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  • In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
  • Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

PULLED PORK SKILLET WITH CHEESY JALAPENO CORNBREAD



Pulled Pork Skillet with Cheesy Jalapeno Cornbread image

Here are all your favorite Tex-Mex flavors -- juicy pork, tender cornbread and crispy breaded jalapenos -- in a one-pot dinner that's ready in just a half hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

One 8.5-ounce box cornbread mix (plus required ingredients)
1 pound pulled pork
One 16-ounce can baked beans
One 18-ounce box frozen stuffed jalapeno peppers, such as Farm Rich
3 scallions, thinly sliced

Steps:

  • Preheat the oven to 450 degrees F. Prepare the cornbread batter according to the package directions (do not bake).
  • Combine the pork, beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the peppers into the batter. Cook over medium-high heat until the pork mixture is bubbling around the sides, about 3 minutes.
  • Transfer to the oven and bake until the peppers are golden and the batter is cooked through, about 24 minutes. Sprinkle with the scallions and serve warm.

SWEET CHEESY JALAPENO CORNBREAD



Sweet Cheesy Jalapeno Cornbread image

Cornbread is my absolute weakness. Nothing could be better than a hot slice of moist crispy edged cornbread slathered in butter. Today I wanted a spicy cornbread to go with our Santa Fe Soup. This cornbread was an excellent choice for our soup. I could have made a meal on the cornbread alone. It has a moist inside and...

Provided by Diane Atherton

Categories     Other Breads

Time 20m

Number Of Ingredients 11

1 1/2 c self-rising cornmeal
1/2 c all purpose flour
4 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 c buttermilk (add more buttermilk if needed)
1/4 c olive oil, extra virgin
3 large jalapeno peppers, seed and chopped fine (about 1/2 cup)
8 oz cheese, shredded (i used sharp cheddar)

Steps:

  • 1. Preheat oven to 475 degrees. NOTE: I use cast iron to bake my cornbread. I add oil to the bottom of the pan, sprinkle a little cornmeal in pan and put in the oven while it's preheating. I then mix up my batter. Once the cornmeal start to brown, it's time to pour the cornbread batter into the pan. It should sizzle like it's frying once the batter hits the hot pan.
  • 2. In a medium size mixing bowl, whisk together all dry ingredients. Add eggs, buttermilk and EVOO; mix well by hand.
  • 3. Stir in jalapeno peppers and cheese. NOTE: When working with any HOT pepper, wear gloves. Never handle hot pepper with your bare hands and then put hands around you face and eyes.
  • 4. Pour into hot cast iron skillet. Bake 13 to 15 minutes until a nice golden brown. This recipe made one 10-inch skillet AND one 8-wedge cornbread skillet.
  • 5. Excellent cornbread to serve with https://www.justapinch.com/recipes/soup/chili/healthy-sante-fe-chicken-soup-2.html?p=1 or any soup or chili for that matter.

CHEESY BACON JALAPENO SKILLET CORNBREAD



Cheesy Bacon Jalapeno Skillet Cornbread image

After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.

Provided by Megan

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 6

Number Of Ingredients 12

4 slices bacon
3 jalapeno peppers, minced
1 cup yellow cornmeal
1 cup skim milk
¾ cup gluten-free flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
¼ cup butter, melted
1 cup shredded pepperjack cheese, divided
5 green onions, chopped

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
  • Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
  • Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
  • Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
  • Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g

CHEESY JALAPEÑO CORNBREAD



CHEESY JALAPEÑO CORNBREAD image

Categories     Bread

Yield 8

Number Of Ingredients 14

CHEESY JALAPENO CORNBREAD
Slightly spicy, intriguingly savory and deliciously comforting. Serve this cornbread as accompaniment to dinner or just enjoy it on its own.
1 cup stone ground yellow cornmeal
¾ cup whole wheat flour
1 tbsp. granulated sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup cold butter, cubed
1 ¼ cups buttermilk
2 eggs, separated
¼ tsp. baking soda, dissolved in 1 tbsp. water
1 jalapeno pepper, seeded and minced
1 cup shredded Cheddar cheese preferably old

Steps:

  • Preheat oven to 400 F. 8-inch square baking pan, lightly greased. In food processor, combine cornmeal, flour, sugar, baking powder, baking soda and salt. Pulse to blend. Add butter and pulse until mixture resembles coarse crumbs. In a measuring cup, combine buttermilk, egg yolks and jalapeno pepper and beat well. Pour over cornmeal mixture and pulse just until blended. In a mixer on high speed, beat egg whites with ¼ tsp. baking soda, dissolved in 1 Tbsp. water until stiff peaks form. Fold in cheese. Fold in cornmeal mixture and spoon into prepared pan. Bake in preheated oven until top is golden and springs back, about 25 minutes. Let cool in pan on a wire rack for 5 minutes. Serve warm. Makes 8 servings. VARIATION: Cheesy Chipotle Cornbread: Substitute 1 minced chipotle pepper in adobo sauce for the jalapeno. TIP: Not only does pulsing blend the dry ingredients, it also aerates them slightly, contributing to a lighter result. The Complete Whole Grains Cookbook J. Finlayson http://www.ukrainianclassickitchen.ca/YaBB.pl?num=1252442767

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