jalapeno cornbread recipe

Why eat plain old jalapeño cornbread when you can make these jalapeño cornbread poppers from Delish.com.

Jalapeño Cornbread Poppers

jalapeños

bacon

JIFFY corn muffin mix

sour cream

black pepper

c. creamed corn, drained (optional)

c. shredded Cheddar

tbsp. finely chopped chives,

https://streaming.hearstdigitalstudios.com/manual_upload/5970d50be694aa44d5ddf50b/mp4/delish_Jalapeno_Cornbread_Poppers_FRONT_FINAL2_1500566806_4000_hd_v3.mp4

Cornbread + bacon + jalapeño + cheese … it just makes too much sense.

Cornbread Jalapeño Poppers Are The Most Genius Use Of Jiffy Mix

This sweet &amp; spicy cornbread puts a fun twist on a long-time favorite. It’s loaded with flavor from fresh jalapenos, corn, and sweetened condensed milk. Yum!&nbsp;

Sweet and Spicy Cornbread

LA LACHERA Sweetened Condensed Milk (14 oz. can)

jalapenos

corn kernels,

cornmeal

all-purpose flour

sugar

tsp baking powder

salt

1, egg beaten

water

olive oil

Olive oil spray

Preheat oven to 400 degrees (Fahrenheit).

Spray a non-stick pan with olive oil spray, and heat over medium-high heat. Cook jalapeno peppers for 3-5 minutes, until softened. Set aside.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Add the jalapenos and corn kernels to the flour mixture, and toss to coat.

Add the sweetened condensed milk, egg, water, and olive oil to the bowl. Mix until well combined.

Pour the batter into a prepared baking pan. Bake for 20-25 minutes, until golden brown. Cornbread is done when a knife inserted into the bread comes out clean.

Thank you for this awesome looking and healthy recipe...

Jalapeño Cheddar Cornbread has that perfect cornbread crust. This classic Southern cornbread is studded with cheesy cheddar and diced jalapeños.

Jalapeño Cheddar Cornbread Recipe

brown sugar

baking powder

baking soda

cheddar

jalapeños (seeded and diced)

unsalted butter (melted)

buttermilk (shaken)

neutral oil

eggs (at room temperature)

scallions (ends trimmed and thinly sliced)

unsalted butter (at room temperature)

flakey sea salt

Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.

In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Add the shredded cheddar and diced jalapeños and toss the dry ingredients together.

Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.

In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don’t scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes

To Make the Cornbread:

In a small skillet set over medium heat. Add the scallions and cook until bright green and softened, about 1 minute. Add a pinch of salt and mix.

In a small bowl, add the softened butter and scallions. Mix together until combined. Add to a small bowl and sprinkle the top with flaky sea salt.

Serve with warm cornbread.

To Make the Scallion Butter:

This cornbread is delicious. I do add a can of cream style corn instead of the oil and it gives it an incredible texture.

Definitely a 5-star recipe, and the scallion butter was literally like the icing on the cake!!! The recipe was easy to follow. I took it to a work Thanksgiving potluck. I got so many compliments and requests for the recipe. Although I doubled the recipe, I ran out. Now the family is upset that I didn't make enough for them, so I am making it for Thanksgiving this year. Thank you

Love this recipe, I make it every year! Can I make this in a small muffin tray? If so, how long should I bake for?

I felt it was a bit too oily. 😕 Next time I’d omit the vegetable oil and only use the butter

Even my non-cornbread child loved this recipe! We went with a honey butter instead of the scallion butter (because I didn’t have scallions on hand) and it was amazing!

It was ok. A little spongy and not enough sweetness of cornbread. I would definitely add more sugar next time.

This is the best cornbread! I used 3/4 cup of masa harina and 1/4 cup of coarse cornmeal in place of the 1 cup of cornmeal and and extra jalapeno. So good! Thank you!

Absolutely love this recipe!! Thanks so much for sharing!

This recipe is so delicious!  I will definitely be making it again.

Top 3 jalapeno cornbread recipe recipes from across the web

The most viewed jalapeno cornbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jalapeño Cornbread Poppers

Sweet and Spicy Cornbread

Jalapeño Cheddar Cornbread Recipe

Top 3 jalapeno cornbread recipe recipes from across the web

The most viewed jalapeno cornbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jalapeño Cornbread Poppers

Sweet and Spicy Cornbread

Jalapeño Cheddar Cornbread Recipe

The most viewed jalapeno cornbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine