Breads - Ina garten jalapeno cheddar cornbread recipes

Author: Larry Pappalardo

Get Kardea's Sweet Jalapeno Cheddar Cornbread Recipe from Food Network Get Jalapeno and Cheddar Cornbread Recipe from Food Network A Southern corn bread that even this Yankee can love. I'm originally from New England and wasn't raised on corn bread, and I generally found it dry and tasteless.

Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa)
Kardea's Sweet Jalapeno Cheddar Cornbread
Jalapeno and Cheddar Cornbread
Jalapeno-Cheddar Cornbread

Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa)

My mother-in-law was missing part of this recipe (she came in late on the show) so she had me track it down and I'm posting it in case anyone else goes looking.
Provided by: Marla Swoffer
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 11

Ingredients:

3 cups plain flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra large eggs, Lightly Beaten
1/2 lb unsalted butter, Melted (Plus Extra To Grease The Pan)
8 ounces aged extra-sharp cheddar cheese, Grated, Divided
1/3 cup scallion, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)
3 tablespoons fresh jalapenos, Seeded And Minced

Nutrition:

How to cook:

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.

Notes: Jalapeno Cheddar Cornbread (Ina Garten) Recipe, Get full Jalapeno Cheddar Cornbread (Ina Garten) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Jalapeno Cheddar Cornbread

Tags:

ina gartens jalapeno cheddar cornbread barefoot contessa ina garten jalapeno cheddar cornbread kardeas sweet jalapeno cheddar cornbread ina gartens jalapeno cheddar cornbread barefoot

HOW TO MAKE CHEESY JALAPEÑO CORN BREAD

HOW TO MAKE CHEESY JALAPEÑO CORN BREAD | Ina Garten's Recipe. 199 views Mar 8 Duration: 16:27

Kardea's Sweet Jalapeno Cheddar Cornbread

Get Kardea's Sweet Jalapeno Cheddar Cornbread Recipe from Food Network
Provided by: Kardea Brown
Total time: 75 minutes
Cook time: 15 minutes
Yields: 6 servings
Number of ingredients: 13

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 cup (2 sticks) unsalted butter
1/2 cup buttermilk
1/2 cup milk
1/2 cup honey
2 large eggs
1/4 cup chopped fresh jalapenos (about 2 medium)
2 tablespoons chopped green onions
1 1/2 cups grated Cheddar

How to cook:

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.

Notes: Cheesy Jalapeno Cornbread Recipe, Directions · Preheat the oven to 425 degrees F. · Combine the cornmeal, flour, baking powder and salt in a bowl. · Measure the buttermilk and milk in a measuring

Jalapeno and Cheddar Cornbread

Get Jalapeno and Cheddar Cornbread Recipe from Food Network
Provided by: Food Network
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 13

Ingredients:

1 tablespoon unsalted butter, plus additional for topping
1 cup gluten-free all-purpose flour blend
1 cup finely ground cornmeal
1 tablespoon superfine sugar
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2 large eggs plus 1 large egg white, lightly beaten
1 cup grated cheddar cheese
1/2 cup canned creamed corn
3 small green onions, thinly sliced
2 to 3 jalapeno chiles, seeded, deveined and finely chopped

How to cook:

Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

Notes: Jalapeno Cheddar Cornbread, Get Jalapeno Cheddar Cornbread Recipe from Food Network. Jalapeno Cheddar Cornbread Recipe : Ina Garten : Food Network Corn Bread Recipe,

Jalapeno-Cheddar Cornbread

A Southern corn bread that even this Yankee can love. I'm originally from New England and wasn't raised on corn bread, and I generally found it dry and tasteless. But now that I'm living in Texas, I tried numerous variations on traditional recipes and developed this one that I like a lot, and that even Southern die-hard corn bread fans rave about.
Provided by: TheSlyBear
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 9

Ingredients:

Nutrition:

How to cook:

Place an 8-inch cast iron skillet in the oven and preheat to 400°F Let the pan get good and hot.
In a large bowl, mix corn meal, sour cream, corn, oil, eggs and salt with a rubber spatula until all ingredients are incorporated.
Mix in the cheddar and jalapenos.
Remove the pan from the oven (use a thick mitt, the handle will be very hot) and place the bacon fat in it. Return to oven for a few minutes until fat melts and gets good and hot.
Remove pan from oven and pour mixture into the center of the pan, letting it spread to the sides.
Return pan to oven and bake for 30 minutes.
Slice into wedges for serving. Do not let the bread cool in the pan -- it will stick.
Great served still piping hot, or later when cooled.

Notes: Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa, Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa) Recipe - Food.com · Produce. 3 tbsp Jalapenos, fresh. 1/3 cup Scallion · Refrigerated. 3 Eggs, large.