CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

JALAPENO CORNBREAD

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Bread
    Prep Time:       Cook Time:       Total Time:  

The texture of the cornbread will vary according to your cornmeal. Very fine-grained meal will result in a dense, uniform texture, while coarser-grained meal will have a bit more bite. The stone-ground cornmeal typically sold in supermarkets is the best choice.

2 tbsp vegetable oil plus 1 additional tsp
2 medium jalapeno chilies, seeded and minced
1 medium red bell pepper, seeded and minced
1 cup yellow cornmeal, preferably stone-ground
2 tsp packed light brown sugar
3/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground black pepper
1/2 cup boiling water
3/4 cup buttermilk
1/8 tsp Tabasco sauce
1 large egg, lightly beaten
1/2 cup shredded sharp cheddar cheese

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat 2 tbsp oil in 10-inch cast-iron skillet over medium-high heat until shimmering. Add chiles and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Transfer peppers to small bowl and set aside. Add remaining 1 tsp oil to empty skillet and swirl to coat. Set skillet, uncleaned, in oven.

Measure 1/3 cup cornmeal into medium bowl. In separate larger bowl, whisk together remaining cornmeal, brown sugar, salt, baking powder, baking soda, and pepper. While whisking, pour boiling water in slow, steady stream into 1/3 cup cornmeal, followed by buttermilk, Tabasco, and egg. Pour wet mixture into dry ingredients and stir until just combined. Mix in cooked peppers and cheese.

Carefully remove skillet from oven and quickly pour batter into heated skillet. Bake until light golden brown, about 10 minutes. Remove skillet from oven, invert cornbread onto wire rack, and cool for 5 minutes. Flip bread right-side up and serve warm or at room temperature. For moister texture, let cornbread cool in skillet. Serves 6



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Jalapeno Cheddar Cornbread
   by sgre52160



3 cups flour 1 cup yellow cornmeal 1/4 cup sugar 2 tbsp baking powder 2 tsp kosher salt 2 cups milk 3 extra-large eggs, lightly beaten 1 cups unsalted butter, melted, plus extra to grease the p




Cornbread With Jalapeno Honey Glaze
   by sgre52160



1 cup stone ground cornmeal 1 cup yellow cornmeal 1 (9-oz) package yellow cake mix 1 tsp salt 1/8 tsp cayenne pepper 2 tsp baking powder 1/2 cup milk 1/2 cup buttermilk 1/4 cup vegetable oil




Jalapeno Cornbread With Pineapple Salsa
   by sgre52160



1 cup stone-ground white cornmeal 1 cup self-rising flour 1 1/2 tsp baking powder 1/4 tsp salt 1 tbsp sugar (optional) 1 egg 1/4 cup vegetable oil 1 cup Buttermilk 2-3 fresh jalapenos or more




Jalapeno Cornbread Quick Bread
   by sgre52160



2 cups cornmeal 16 oz sour cream 3 eggs (beaten) 1 medium onion (chopped) 1 large can cream style corn 1 small can chopped jalapenos or 1 fresh jalapeno, seeded and minced 2 cups shredded chedda




Cornbread Crusted Chicken With Bacon Jalapeno Popper Sauce
   by sgre52160



4 boneless, skinless chicken breast halves vegetable oil 1 egg, beaten 1 cup cornmeal 1/2 tsp chili powder 1/4 tsp cumin 1/2 tsp salt 6 pieces bacon (you can less, but we love bacon), chopped





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.