Best South Of The Border Jalapeno Cornbread 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.

SOUTH OF THE BORDER JALAPENO CORNBREAD

Steps:

• In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
• Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos.
• Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
• Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

QUICK SOUTH OF THE BORDER CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 2 1/2 quart or 9x13" casserole dish with nonstick spray; Set aside.
• 2. Heat large skillet on medium high and add oil; Add ground beef, salt, garlic powder and dried onion. Stir and cook until beef is cooked, about 5 minutes.
• 3. Don't drain meat; Add the enchilada sauce, beans and chiles (or jalapeno peppers for a hotter dish); Stir and cook 2 minutes on medium low, then remove from heat and set aside.
• 4. In a medium bowl, mix cottage cheese and 1 cup of cheddar cheese.
• 5. Layer 1/3 of the meat mixture to the bottom of the casserole; Top with half of the cheese mixture and half of the crushed chips.
• 6. Repeat this one more time, ending with the last third of the meat mixture. Top with the remaining 1 cup cheddar cheese.
• 7. Bake uncovered 30 minutes. Serves 8

SOUTH OF THE BORDER CASSEROLE

Steps:

• Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
• Brown meat and drain.
• Add onion and jalapeno (if using) and cook with meat until tender.
• Stir in tomato sauce and seasonings.
• Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
• Bake at 325 for 20 minutes.
• Note: Corn tortillas will soften and absorb the sauce.
• These are recommended.
• Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

SOUTH-OF-THE-BORDER CHOWDER

Steps:

• In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.