Jalapeno chilli cornbread recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Bread
  • Bread without yeast
  • Cornbread

This sweet, spicy cornbread is not for the faint hearted! It has plenty of jalapenos and is simply delicious served with a big bowl of chilli con carne. Allowing the mixture to stand, then disturbing it will reduce the effectiveness of the baking powder.

36 people made this

IngredientsServes: 12

  • 150g cooking margarine, softened
  • 125g caster sugar
  • 250g dry polenta (cornmeal)
  • 165g plain flour
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 400ml milk
  • 100g fresh jalapeno chilli peppers, chopped

MethodPrep:15min ›Cook:25min ›Extra time:10min cooling › Ready in:50min

  1. Preheat oven to 200 C / Gas 8. Grease a rectangular baking dish or tin.
  2. Beat margarine and sugar together in a large bowl until smooth. Combine dry polenta, flour, baking powder and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in chopped jalapeno peppers. The batter should be thick enough to not pour easily. Spread mixture evenly into prepared baking dish.
  3. Bake in preheated oven until a skewer inserted into the centre comes out clean, 22 to 26 minutes. Cool in the dish for 10 minutes before slicing.

Recently viewed

Reviews & ratingsAverage global rating:(31)

Reviews in English (20)

by Quita Mathis

Made this dish to pair with some cabbage soup and it was delicious. I had to cut down on the peppers to ensure the kids could enjoy it. Next time I will make a separate pan bc I love jalapeños. I would appreciate any tips on making my bread more fluffy next time around.-09 Dec 2018


Jalapeno Cheddar Cornbread

December 7, 2016 By Aileen 1 Comment This post contains affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Make this crowd pleasing jalapeno cheddar cornbread tonight! It’s perfectly sweet and spicy and is amazing when paired with a bowl of warm chili!


  • If you would like to double the recipe and add cream-style corn, double everything except the milk. Only use 2 Tbsp. of milk. Add 1 can of cream style corn to the already drained can of sweet corn. You’ll need a 9吉 pan and bake for 25 minutes or until done
  • Adjust the baking time per baking dish. A loaf pan will need more time to bake – probably about 35 minutes. An 8 x 8 inch pan will need about 25 minutes. Muffins will only take about 15-20 minutes

Ingredients You&rsquoll Need for Making Homemade Cowboy Candy

You will need the following ingredients to make homemade Cowboy Candy (Candied Jalapenos):

  • 1/2 pound Jalapeno peppers (about 10-12 average sized jalapenos)
  • 1 cup sugar
  • ½ cup apple cider vinegar
  • 1 teaspoon chili powder (optional, for a bit of heat)
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground ginger
  • Other seasonings, as desired. See the discussion below.

Once you&rsquove gathered up your ingredients, let&rsquos talk about how we make them, shall we?


Cornmeal blueberry muffins

Cornmeal and blueberries: so simple, so sweet, just right. Thank you, Mikedow, for this perfect breakfast.

Makes 12
95g plain flour
4 tsp baking powder
1 tsp salt
150g cornmeal
1 egg
3 tbsp vegetable oil
160g maple syrup
120ml milk
200g blueberries, fresh or frozen

1 Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the mixes. Stir in the blueberries. Fill 12 paper muffin cups with the mixture, then bake at 200C/400F/gas mark 6 for 15 minutes.


Jalapeno Chilli Cornbread Casserole

Hi! You need to be logged in to add recipes and foods into your kitchen and increase its vote count. Sign up today for free by clicking on the button below.

Bake a hearty Jalapeno Chilli Cornbread Casserole with this recipe by Vegan Richa.

The casserole is made in two stages, starting with a vegan lentil and bean chilli which can be made directly in the casserole dish and cooked in an oven for 30 minutes.

Meanwhile the jalapeno cornbread mixture can be prepared.

Once the lentils are cooked the cornbread mixture is spooned on top and the casserole is returned to the oven to bake.

Serve with salads or greens of your choice.

View the full recipe by clicking on the blog link in the media gallery.

Additional images, videos and blog posts related to jalapeno chilli cornbread casserole as shared by members. Feel free to share pictures of your own creations using this food or recipe.


If the recipe up above sounds like it would take too long or you just want to use fewer ingredients, then we have a quick and easy jalapeno cornbread muffins Jiffy Mix recipe for you. Basically, instead of making the cornbread muffins from scratch, you will use a Jiffy Mix to cut down your prep time. It will be completed much faster and you won’t have to have as many ingredients on hand.


Recipe Summary

  • 2 tablespoons unsalted butter, melted, plus more for pan
  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 2 medium jalapenos, diced, with seeds
  • 1 large egg, lightly beaten
  • 1/3 cup sugar

Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside.

In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.

In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.

Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely.


Cornbread with jalapeño and halloumi

Discover how easy it is to make cornbread, a dinnertime staple in the US. This crumbly, savoury quick bread is packed full of corn flavour with cheese, chilli and sesame to add extra seasoning. Great served with chilli or soup, or eaten as it is with a little butter melting on top.

Related recipes

Related recipes

Hide story show story

Cornbread is a popular staple on dinner tables in the US, but is rarely made in the UK. I can’t think why – we have all the ingredients readily available, it comes together very quickly and tastes divine.

In the US it is often served with chilli, soups or recipes containing beans. But it’s also great with a little butter smeared on or just eaten out of your hand while you stomp across the Yorkshire Dales (okay, maybe that’s just me).

There are simpler ways to make cornbread, using only polenta (cornmeal) and no fresh corn, but the addition of fresh corn, blended and cooked down to a purée so it doesn’t add too much extra moisture, takes the corn flavour in this bread to the next level.

You can adjust the spiciness of this bread in several ways – reduce the amount of chilli, use a different type of chilli or scrape out the seeds and membranes of the chilli before chopping it finely. However I do think the chilli is important here and should not be omitted. It adds a lovely layer of fresh chilli flavour to the bread, as opposed to mere hotness.

Cypriot halloumi is not a traditional choice, but it should certainly become one. As it doesn’t melt, you’re left with big, chewy, salty chunks of cheese in the dough that are a very nice surprise when you come across them.

Cornbread is best eaten warm, not too long after it has come out of the oven, but if that’s not practical or you have leftovers, store the bread in the freezer. Out on the work surface or in the fridge it will go stale very quickly.


While the oven (and the skillet) were preheating I mixed the dry ingredients in a small bowl. In another bowl I mixed the milk, egg and vegetable oil until blended.

Then I combined the ingredients in both bowls, stirring until blended. I tossed in some chopped jalapenos and then stirred the batter just until the ingredients were fully incorporated.

I like my food spicy so I didn’t seed the peppers. But for a more docile palate the peppers can be seeded to reduce the heat somewhat.

Now I pulled the hot skillet from the oven and greased the bottom of the skillet with unsalted butter. This is to assure that buttery crisp crust that we love so much!

As a side note – look at that beautiful pitch-black flawless cast iron surface. It’s had over 75 years of TLC and it holds many more years than that in its future! (sigh….) Oops, off track again…



Comments:

  1. D'arcy

    Completely I share your opinion. I think, what is it excellent idea.

  2. Daishya

    Judging by the reviews - you need to download.

  3. Yas

    everything is needed, the good old the more

  4. Naftalie

    I'm sorry, of course, but this doesn't suit me. I will look further.

  5. Tojazahn

    I think you will allow the mistake. Enter we'll discuss it. Write to me in PM, we will handle it.

  6. Matheson

    I wish to speak with you, I have something to say.

  7. Cougar

    I absolutely agree with you. There's something about that, and it's a great idea. I am ready to support you.



Write a message


Previous Article

Pillsbury Cinnamon Rolls Recalled

Next Article

Meatball Mummy Crescent Bites For Halloween