Jalapeno and Green Chile Cornbread

Jalapeño Cornbread
Serves 10 to 12 – depending on how hungry you are!

4 Jalapeño Chiles – finely chopped (if you include the seeds it will be hotter). It will be really good if you can find some New Mexico green chile and also add about ½ cup chopped green chile.
2 cans of creamed corn – regular size can
1 Teaspoon of baking soda
1 Teaspoon of salt
2 Tablespoons sugar
4 eggs
1/2 cup of buttermilk – add more if the mixture is too thick – should be like heavy cake batter
2/3 cup canola oil
2 cups (or more) shredded sharp cheddar cheese
2 cups stone ground cornmeal
2 cups unbleached flour

Preheat oven to 350. Heavily spray a 9 x 13 pan with Pam.

In a large bowl, mix the finely chopped chiles with the corn. Add the baking soda, salt and sugar and mix well. Add the eggs one at a time and beat well. Add the buttermilk , cheese and the oil; mix very well and then fold in the cornmeal and flour. Do not over-mix.

Pour the batter into the oiled pan and bake in the preheated oven for 40 minutes until the top is brown and a toothpick inserted into the center comes out clean. Cool in the pan and serve in squares.

More to cornbread recipes to choose from-some could be repeats from this site also.Just easier to find ..anyone have more to add.

Jalapeno Cornbread

3 cups buttermilk cornbread mix
2 1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
1 1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder

Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake 350 F till knife comes out clean from center

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Mexican Cornbread Casserole

1 lb. ground beef
1/4 c. chopped onion
2 T. jalapeno pepper chopped or serrano pepper diced fine
2 beaten eggs
2 cans cream style corn
2/3 cup milk
1) 16 -1/2 oz pkg. cornbread mix
4 slices American cheese

Preheat oven 425 F.
Brown ground beef- onion with jalapeno
pepper- set aside. Combine eggs- 1 can corn - milk with cornbread mix. Stir just until ingredients are moistened. Pour 1/2 batter into a greased 9 inch square pan. Top with beef mixture, cheese slices - other can of corn. Pour remaining batter on top -bake 25-30 minutes.
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Brennan's Texas Cornbread Pudding

1/2 c diced yellow onion
1 1/2 cups fresh cut corn, approximately 4 ears
1 T vegetable oil
4 eggs
2 c. whipping cream
6 c. crumbled cornbread (use your favorite recipe
1 1/2 cups shredded jalapeño jack cheese
Salt and pepper to taste
1 jalapeño, sliced

Preheat oven to 300F.
Sauté onion and corn in oil on medium-high heat until onion is translucent.
Combine eggs, cream, cornbread, 1 cup cheese, and onion-and-corn mixture in large bowl.
Season with salt and pepper.
Pour mixture in greased 8-inch-square pan.
Sprinkle top with jalapeño slices and remaining cheese.
Set pan in water bath and bake for 1 hour or until firm.
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Jalapeño Cornbread Texas Style

2 1/2 tsps.baking powder
1 tsp. salt
1/2 cup vegetable oil
5 cups grated cheddar cheese (about 1 pound)
5 cups yellow cornmeal
1 1/2 cups creamed corn
1/2 cup chopped white onion
1/3 cup sliced jalapeño peppers
6 T. sugar
2 eggs
2 1/3 cups milk

Preheat oven 375F° F. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough.
Pour mixture into greased 9- by 13-inch baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean.
To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake. Serves 10.

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Cornmeal Cornbread

1 c. cornmeal
1 c. flour
1 T. baking powder
1/2 tsp. salt
3 T. sugar
1 egg
1 c. milk
2 T. jalapeno
1/4 cooking oil

Mix well in bowl and don't over mix Bake 375F about 40 minutes

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Cornbread with Bacon Grease n Cornmeal

Oven 450 F degrees

1/4 c. shortening or bacon grease, melted

Mix in a bowl:
2 c. yellow cornmeal, if you use stone ground, sift it first
2 T. flour
2 t. baking powder
1 t. baking soda
1 t. salt

Add:
2 eggs, beaten
2 c. buttermilk

At the last, mix in hot grease quickly.

Pour into a pre-heated cast iron skillet (thicker cornbread) or a 9X13 pan (is closer to the thickness you wanted) that has been heated in the oven or on a burner. You can melt the grease/shortening in the pan before adding to mixture. Roll it around the pan to grease the pan.
Bake 20 to 25 min..

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Cornpone
Courtsey of minnie

General recipe, can be increased in size as needed:

Turn on oven, set 425 F

Put a couple T. bacon grease in skillet and place in oven until smoking hot

1 cup course-ground corn Meal
1 egg
1 tsp baking Soda
1 tsp salt

Mix well

Add 1 cup buttermilk and
2 T. melted bacon grease (not grease that was in skillet

Mix well

Immediately pour into smoking hot skillet, bake in hot oven until brown on top. Turn out of skillet, allow to cool a bit upside down. Either slice it in pie-shaped wedges or break into chunks.

This goes VERY well with butter and blackstrap molasses.

Also top with pinto beans and sliced onions.

For dressing add thinly sliced onions, thinly-sliced celery, sage, salt and pepper, an egg and enough chicken stock to make a sloppy mix. Bake 350 F. until still moist but liquid gone.

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Delicious Corn Bread

1 large egg
1- 1/3 cups milk
1/4 cup vegetable oil
2 cups Self-Rising corn meal mix
1) 8 oz can Cream Style Corn
1 cup of sour cream (room temp

Preheat oven 425 F
Grease well -a 9 inch cast iron skillet or other baking pan

In a large bowl beat the egg well with a whisk.
Add milk, oil, sour cream, creamed corn, and corn bread mix.
Stirjust until combined DO NOT OVER MIX
Pour into your well greased skillet.

Bake about 25-30 minutes or until golden-tested done in the center with knife coming out clean

Serves 8
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Southern Pride Sweet Cornbread
1 1/4 cups sugar
1/4 cup honey
1/2 cup butter (softened
1 cup milk
1 cup water
2 cups white cornmeal ( less gritty or yellow cornmeal (white
2 cups flour
1 tablespoon baking powder
1 teaspoon salt

Grease a 9 x 13 inch baking pan with shortening.
Preheat oven to 375 F -bake as usual 25 to 30 minutes or until knife comes out clean

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Grandma Noak's Cornbread

This is an old recipe that, I think, has a true cornbread flavor. It is good split, buttered, & toasted in an oven (served with syrup) for breakfast the next day, too. Makes a great cornbread stuffing. It is not sweet, but, you could add 1 or 2 teaspoons of sugar. We don't like sweet cornbread.

Melt in a cast iron skillet in the hot oven while mixing ingredients:
1/4 c. bacon grease, lard, or shortening
(swirl around pan before adding to batter)

Sift or mix in a bowl:
2 c. yellow cornmeal
2 - 3 T. flour
2 t. baking powder
1 t. baking soda
1 t. salt

Mix in another bowl and add to, above, dry ingredients:
2 beaten eggs
2 c. buttermilk

When all is mixed, pour in hot grease -mix quickly.
Pour batter into the hot skillet -bake450 Fdegrees for 20 to 25 minutes.

~Note I like to take it out of the pan to keep the crispy crust and serve right away. Sometimes, I have used a 9 X 13 pan or a jelly roll cookie sheet for thinner pieces. Very good with a pot of pinto beans and fresh tomato salsa (ripe, fresh tomatoes, onion, salt, green onions, fresh jalepeno pepper - all cut small

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Buck's Mothers Cornbread
preheat oven 450F degrees.

melt 1/2 stick real butter in a 9" cast iron skillet or whatever you have that is 9" across. This is very important to the cooking time.

Combine all

1 cup flour
1 cup corn meal
1 teaspoon salt
1/4 cup sugar
2 eggs
1 cup whole milk
4 teaspoons baking powder

coat the 9" pan with the melted butter. Add the leftover butter to the batter and stir until the batter is well blended.

Pour batter into pan and cook 25 minutes .

After 25 minutes remove it from the pan and enjoy.
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Sour Cream Cornbread in Cast Iron Skillet

Best cornbread I have ever had. Very Delicious

3 large eggs, beaten
1 c. self-rising cornmeal
1) 8 3/4 oz.can cream-style corn
1) 8 ounce carton sour cream
1/4 c. vegetable oil

Heat lightly greased 8 inch cast-iron skillet in 400 F oven 5 minutes.

Combine all ingredients, stirring just until moistened.
Remove prepared skillet from oven, and spoon batter into hot skillet.
Bake 400 F. -20 minutes or until golden.

Green Chile Corn Bake
12 servings

1) 16 oz. loaf King's Hawaiian Sweet Bread cut into 1" cubes
2) 10 oz. cans Mexicorn drained
1) 7 oz. can diced green chiles
1/2 c. green onions sliced
12 oz. sharp cheddar cheese (3 cups shredded
6 large eggs
3 1/4 c. milk
1/2 tsp. garlic granular
1 tsp. salt
1/4 tsp. white pepper
1 tsp. chili powder
24 oz. prepared salsa

Preheat oven to 325° F.
Place half of bread cubes into greased 9x13x2-inch pan.
Sprinkle corn, chiles and green onions evenly over bread.
Top with half cheese then add remaining bread.
Whisk together eggs, milk and seasonings.
Pour evenly over pan; gently press bread into pan to ensure it is covered with mixture.
Top with remaining cheese.
Bake covered30 minutes.
Remove foil - bake another 15-20 minutes or until knife comes out clean when inserted into center of pan.