Best Jalapeno Cheddar Corn Bread Recipes

CORN BREAD WITH CHEDDAR, JALAPENO AND GREEN ONIONS image

Number Of Ingredients 8

1 1/4 cups buttermilk, milk or yogurt (or 1 1/4 cups milk and 1 tablespoon white vinegar - see Step 2 below) plus more as need
2 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups (about 7 ounces) medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar, plus more if you like sweet cornbread
1 eggs

Steps:

1. Preheat oven to 375 2. If you are using buttermilk, milk or yogurt, ignore this step. If you want to use soured milk (a good substitute for buttermilk), warm the milk gently - one minute in the microwave is sufficient, just enough to take the chill off - and add the vinegar. Let it rest while you prepare the other ingredients. 3. Place the fat in a medium oven-proof skillet or in an 8-inch square baking pan over medium heat (Deb note: would you believe I lack both? I used three of my mini-loaf pans); heat until good and hot, about 2 minutes, then turn off the heat. Meanwhile, combine the dry ingredients in a bowl. Mix the egg into the buttermilk, milk or soured milk. Stir the liquid mixture into the dry ingredients, combining well; if it seems too dry, add another tablespoon or two of milk. Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven. 4. Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm. Optional additions I used: One cup canned creamed corn, one cup grated extra-sharp cheddar, two thinly sliced scallions, and 1 tablespoon chili powder, but only because the store was out of jalapenos. I usually mince one in.

Jalapeno-Cheddar Corn Bread image

Yield makes 10 slices

Number Of Ingredients 15

2/3 cup rice milk
1 tablespoon apple cider vinegar
3/4 cup Bob's Red Mill gluten-free all-purpose baking flour
3/4 cup cornmeal
1/4 cup corn flour
2 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for the pan
1/2 cup agave nectar
1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
1 tablespoon pure vanilla extract
1/4 cup seeded and diced jalapenos
2/3 cup diced vegan cheddar cheese, 1/4-inch cubes

Steps:

Preheat the oven to 325°F. Lightly grease a 7 × 4 × 3-inch loaf pan with oil.
Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into "buttermilk." In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until fully combined. Pour in the "buttermilk" and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Using a plastic spatula, fold in the jalapeños and cheese until evenly distributed throughout the batter.
Pour the batter into the prepared pan and bake the corn bread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes. The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
Let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away and re-invert the corn bread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut corn bread with plastic wrap and store at room temperature for up to 3 days.