JALAPENO CORN BREAD Video

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Friday, December 9, 2011

JALAPENO CORN BREAD CASSEROLE








JALAPENO CORN BREAD CASSEROLE

JALAPENO CORNBREAD INGREDIENTS
  • 4-6 jalapeno peppers, cut sm.
  • 2 eggs
  • 2 tbsp. milk
  • 6 tbsp. butter
  • 1-2 lg. onions, chopped
  • 2 (17 oz.) cans cream style corn
  • 1 (1 lb.) pkg. cornmeal muffin mix
  • 1/2 pt. dairy sour cream
  • 2 c. shredded sharp Cheddar cheese (8 oz.)
JALAPENO CORNBREAD INSTRUCTIONS
Preheat oven to 425 degrees. Butter a 13 x 9 inch baking pan. Saute onions in butter until golden; set aside.

In a medium bowl, mix eggs and milk until well blended. Add jalapeno peppers, corn and muffin mix. Mix well. Spread corn bread batter into prepared pan. Spoon sauteed onions over top. Spread sour cream over onions. Sprinkle with cheese. Bake 35 minutes or until golden and puffed. Let stand 10 minutes. Cut into squares.

Friday, December 2, 2011

BEEFY JALAPENO CORN BREAD










BEEFY JALAPENO CORN BREAD

JALAPENO CORNBREAD INGREDIENTS
1/2 c. self-rising cornmeal
  • 1/2 c. self-rising flour
  • 1 c. milk
  • 1 1/2 lb. ground beef
  • 2 eggs
  • 3/4 tsp. salt
  • 1/2 tsp. soda
  • 1 (17 oz.) can cream style corn
  • 1 lg. onion, chopped
  • 2 to 4 Jalapeno peppers, chopped fine
  • 1 med. bell pepper, chopped fine
  • 1 (8 oz.) pkg. Sharp Cheddar cheese
JALAPENO CORNBREAD INSTRUCTIONS
First of all combine corn meal, flour, milk, eggs, salt, soda, corn and Jalapeno peppers in a bowl; mix and set aside. Saute; ground beef, onion and bell pepper until lightly browned; drain good and set aside. Thoroughly grease a 10 1/2 inch iron skillet, pour half of corn meal batter into skillet. Sprinkle evenly with beef mixture and then cheese. Pour remaining batter over top. Bake at 350 degrees for 50 minutes. Enjoy it !

Tuesday, November 29, 2011

JALAPENO-CHEESE CORN BREAD











JALAPENO-CHEESE CORN BREAD

INGREDIENTS
  • 1 pkg. corn bread mix
  • 2 eggs
  • 1 c. water
  • 1 (4 oz.) can chopped jalapeno chilies
  • 1 (8 3/4 oz.) can creamed corn
  • 3 tbsp. chopped onion
  • 4 oz. grated Cheddar cheese
  • 1 tbsp. chili powder
INSTRUCTIONS
Grease 9 inch pan. Mix all ingredients together and pour into pan. Bake at 425 degrees for 40 minutes. Easy - hot...enjoy the jalapeno cornbread !
Jalapeno cornbread: Jalapeno-buttermilk-corn-bread.

Friday, January 14, 2011

JALAPENO BUTTERMILK CORN BREAD

JALAPENO BUTTERMILK CORN BREAD
JALAPENO CORNBREAD INGREDIENTS
  • 1 c. cornmeal
  • 1/2 c. flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1 c. cream style corn
  • 1 med. chopped onion
  • 3/4 c. diced green chilies
  • 1/4 lb. grated cheese
  • 1/2 c. oil
  • 2 eggs, beaten
  • 1 c. buttermilk
JALAPENO CORNBREAD INSTRUCTIONS
Combine dry ingredients; stir in corn, onion, chilies and cheese. Combine oil, eggs, and buttermilk and add to dry ingredients. Stir only until moistened. Turn into 9x9 inch baking pan. Bake for 20-25 minutes at 350 degrees until lightly browned. Let set for 5-10 minutes before cutting.