Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Mix cornmeal, flour, baking soda, salt, and red pepper flakes together. Add milk, egg, sugar, oil, corn and jalpenos. Pour into heated and oiled cast iron skillet (9inch). Bake 25 at 400 degrees.
Time 1h5m Yield 12 large pieces Number Of Ingredients 11 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.
Time 50m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F. Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside. Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain. Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.
More about “sweet jalapeno cornbread recipes”
Time 55m Yield 8 Number Of Ingredients 10 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.
