Best Manchego Jalapeño Cornbread Recipes

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MANCHEGO JALAPEñO CORNBREAD



Manchego Jalapeño Cornbread image

"Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don't have Manchego, you can substitute cheddar, Monterey Jack, or Gouda." Modified from Epicurious June '09, credited to Karen Busen.

Provided by alligirl

Categories     Breads

Time 30m

Yield 8-12 squares, 8-12 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1 cup all-purpose flour
6 ounces manchego cheese, grated
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons pickled sliced jalapeno peppers
1 cup milk
1/4 cup vegetable oil
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 400°F Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl.
  • Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well.
  • Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
  • Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean.
  • Serve warm.

Nutrition Facts : Calories 235.2, Fat 9.8, SaturatedFat 2.1, Cholesterol 50.8, Sodium 465.3, Carbohydrate 31.9, Fiber 1.6, Sugar 6.5, Protein 5.4

MANCHEGO JALAPEñO CORNBREAD



Manchego Jalapeño Cornbread image

Provided by Karen Busen

Categories     Bread     Cheese     Side     Bake     Fourth of July     Cornmeal     Jalapeño     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8-12

Number Of Ingredients 10

1 cup cornmeal
1 cup all-purpose flour
6 ounces Manchego cheese, grated
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons pickled sliced jalapeño peppers
1 cup milk
1/3 cup vegetable oil
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 400°F. Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl. Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
  • Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Serve warm.

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