spicy cornbread

The BEST recipe for super soft, moist and fluffy Jalapeno Cornbread loaded with cheddar cheese. Enjoy this southern side with all your fave comfort dishes!

Moist and Fluffy Jalapeno Cheddar Cornbread

all-purpose flour

yellow cornmeal ((not mix))

sugar

baking powder

salt

garlic powder

buttermilk

eggs

unsalted butter (melted)

sweet corn (thawed)

cheddar cheese

jalapenos (diced (about ¾ cup))

Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.

Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)

Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.

Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.

Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.

Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it’s fully baked. If the toothpick comes out dry, remove from the oven.)

A savory version of the traditional cornbread recipe, this Savory Cornbread with Leeks and Jalapeños is bursting with flavor and is one of my favorite cornbread recipes. Give it a try today!

Savory Cornbread with Jalapeños and Leeks

leek ((about 3 cups chopped leek))

olive oil ((for cooking leeks))

jalapeño (seeds removed and finely diced (use red jalapeños

salt (divided)

all purpose flour (or white whole wheat flour)

corn meal

milk

eggs (beaten)

olive oil

Preheat oven to 400F. Grease a 9x9 or 9x13 inch baking dish with butter or vegetable oil. 

Prepare the leeks. Leeks are usually very dirty between all the layers so I like to chop them up first and then give them a good thorough rinse in a colander using my hands to get all the hidden dirt off.Chop leeks into thin slices.

Heat 2 tablespoons olive oil in a pan and add the chopped leeks. Cook on medium heat, stirring frequently, for about 5 minutes. Add the finely diced cherry pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, or until the leeks softened and are just starting to brown. Set aside.  

Combine the dry ingredients in a large bowl - flour, corn meal, baking powder, and the remaining 1 teaspoon salt. Mix well. 

Add the wet ingredients to the bowl - milk, beaten egg, olive oil - and mix until almost combined, but not fully. Add the the sauteed leeks mixture and mix well.

Pour the batter into a greased baking dish and cook at 400 for 25 minutes, or until a toothpick inserted into the center comes out clean. If the cornbread is done but not golden brown, brush the top with butter or olive oil and put it back in the oven for a couple of minutes.Remove from oven, allow to cool for 10 minutes, and cut into 12 pieces. 

An easy recipe for cheesy Mexican cornbread using cornbread mix! Made with tomatoes, chilis, plenty of cheese, and corn, it's moist, delicious, and just spicy enough to add a kick!

Cheesy Spicy Mexican Cornbread

boxes Jiffy cornbread mix

butter, melted

can Rotel (do not drain)

(canned

Mexican cheese

Spray an 8 by 8 inch pan with nonstick spray.

In a large bowl combine all ingredients and stir well to blend.

Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Cooked it an extra 5 minutes.  It was soup!

https://www.youtube.com/watch?v=uHk0jQfh2R0

This is not your average cornbread recipe, this moist, buttery Mexican Cornbread is packed with spice and gooey cheese! 

Ingredients: 
2 boxes Jiffy cornbread mix
2 eggs
1/2 cup butter, melted
2/3 cup milk
10 ounce can Rotel
1 cup corn (canned or frozen, thawed)
1 1/2 cup shredded Mexican cheese

Instructions:
Preheat oven to 350 degrees. Spray an 8 by 8 inch pan with nonstick spray.

In a large bowl combine all ingredients and stir well to blend. Pour into prepared pan.

Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Cheesy Mexican Cornbread Recipe

These cornbread muffins are full of cheese and jalapeno peppers, and are the perfect accompaniment to a giant bowl of chili with some honey drizzled on top.

Jalapeno Cheddar Cornbread Muffins

jalapenos,

honey

butter

eggs,

tsp baking soda

tsp salt

cornmeal

flour

Preheat your oven to 350°. Prepare muffin tins...

Preheat your oven to 350°. Prepare muffin tins by lining and spraying, or if your muffin tin is well seasoned or you have the fancy silicone kind, just spray it with baking spray and skip the liners.

Mix together the sugar, honey, and melted butter...

Mix together the sugar, honey, and melted butter until they are combined. Add in your eggs, baking soda, and buttermilk. Whisk for 1 minute, or until the mixture is well combined. Add in the salt, cornmeal, and flour. Mix only until moistened. Do NOT overmix! Add in the jalapeno and cheddar last and gently stir in.

Place in prepared muffin pan and fill until...

Place in prepared muffin pan and fill until slightly heaped. Bake for 15-20 minutes, or until golden brown and a toothpick comes out with moist crumbs.

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The most viewed spicy cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine