Best Jalapeno Corn Bread Recipes

JALAPENO CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
• Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
• Put butter into a 9-inch square baking dish.
• Melt butter in preheated oven, 2 to 3 minutes.
• Pour corn bread batter into the baking dish over melted butter.
• Bake in preheated oven until golden brown, about 35 minutes.

EASY JALAPENO CORN BREAD

Steps:

• In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

BREAD MACHINE CORN-JALAPEñO BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

BREAD MACHINE CORN-JALAPEñO BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

CHEESY JALAPENO SKILLET CORN BREAD

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
• Preheat the oven to 350 degrees F.
• While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
• Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
• Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.

MOIST JALAPENO CORN BREAD

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan., Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

BREAD MACHINE CORN-JALAPEñO BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

SKILLET JALAPENO CORN BREAD

Steps:

• In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside. , In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon. , Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.

CORN BREAD WITH CHEDDAR, JALAPENO AND GREEN ONIONS

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

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.

CHEESY JALAPENO CORN SPOON BREAD

Steps:

• 1. In a skillet saute onion in butter until tender; set aside.
• 2. In a large bowl, beat the egg; add sour cream, both the corns, salt and pepper. Stir in the corn bread muffin mix just until blended. Fold in onions and jalapeno and half of the cheese.
• 3. Transfer to a greased shallow baking dish. Sprinkle with the remaining cheese. Bake uncovered at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool slightly before serving.

JALAPEñO CORN BREAD

Steps:

• Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan. Bake until firm to touch, about 30 minutes.

SWEET N CRISPY CHEESY JALAPENO CORN BREAD WAFFLES

Steps:

• 1. Heat waffle iron.
• 2. Put cornbread mix in medium size mixing bowl.
• 3. Whisk the egg white until stiff but not dry; set aside.
• 4. Add remaining ingredients to cornbread mix (except for the egg white) and blend. Batter will be lumpy. Fold in egg white.
• 5. Spray waffle iron with PAM. Add about 2 ice cream scoops of batter per waffle. (NOT a heaping spoonful). This will make smaller odd shaped (kinda round) waffles. If you like a solid round or square waffle by all means add enough batter to the waffle iron to make them.
• 6. Cook in iron until they stop steaming, remove and top with chili and rice. Enjoy! NOTE: Keep warm and crisp in oven set at 170 degrees F until ready to serve.
• 7. Serve with your favorite homemade chili Eliminate the jalapeno's and serve Chicken A La King over waffles. Eliminate the jalapeno's and add pecans and serve with a chicken salad. Add 1/4 cup shredded carrots or parsnips for varieity.

BBQ PORK SANDWICH ON GRILLED JALAPENO CORN FLAT BREAD

Steps:

• For the flat bread:
• Combine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.
• Heat grill to medium.
• Roll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes.
• For the BBQ Sauce:
• Coat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside.
• Cook's Note: This sauce will keep for 10 days covered and refrigerated.
• For the slaw:
• Combine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.
• For the dressing:
• Put all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.
• For the pork:
• Preheat charcoal grill over high heat.
• Combine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.
• Sear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.
• To Make the Sandwich:
• Divide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.

JALAPEñO CORN BREAD

Steps:

• Place rack in middle of oven and heat oven to 400 degrees.
• In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
• Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.

JALAPENO-BACON CORN BREAD

Steps:

• Preheat oven to 400*.
• Cook bacon in frying pan until crispy; drain on paper towels.
• Pour 2 Tblsp. of bacon grease into 9 inch cast iron skillet or 9 inch square baking pan.
• Crumble bacon into small bowl;add green onions and peppers.
• Combine cornmeal, flour, baking powder, baking soda, and salt into a large bowl.
• Beat egg slightly in medium bowl; add yogurt and whisk until smooth. Whisk in milk and butter.
• Pour liquid mixture into dry ingredients; stir just until moistened.
• Stir in bacon mixture.
• Pour into skillet or baking pan; sprinkle with cheese.
• Bake 20-25 minutes or until toothpick tests clean.
• Cut into wedges or squares; serve hot.

JALAPENO CORN BREAD

Steps:

• In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-qt. square baking dish coated with cooking spray. , Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

JALAPEñO CORN BREAD STUFFING

Steps:

• Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly. Set aside.
• Melt butter in large skillet and sauté onions over medium heat until they have softened. Add garlic and sauté 30 seconds more. Add peppers and celery and cook until tender but still crisp. Season with salt and pepper. Cool slightly.
• Add onion mixture to corn bread mixture, blending well. Stir in beaten eggs and enough stock to moisten lightly.
• Freeze up to a week or refrigerate up to 2 days.
• Bring stuffing to room temperature. To bake outside turkey, place in pan about 10 by 15 inches; cover with foil and place stuffing pan in a larger pan with sides. Pour in enough water to come halfway up side of pan. Bake at 350 degrees for 50 minutes, or, if cooking alongside turkey baking at higher temperature, place in oven 10 minutes before turkey is to be taken out, then reduce to 350 degrees and bake another 30 minutes while turkey rests.

JALAPENO CORN-BREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
• In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
• Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
• Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
• Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.