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Cast-Iron Pan Jalapeño Cornbread

Cast-Iron Pan Jalapeño Cornbread


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Amp up your boring cornbread with cheddar and jalapeños

Ronda Kimbrow Photography via Getty Images

This twist on a classic cast-iron pan cornbread includes jalapeños, corn, cheddar cheese and green onions. It’s crispy on the sides and bottom but soft on the inside.

Ingredients

  • 1 1/2 sticks unsalted butter
  • 1 Cup plus 2 tablespoons stone-ground cornmeal
  • 1 Cup unbleached all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon table salt
  • 1 Cup buttermilk (substitute milk if you don’t have buttermilk)
  • 2 Tablespoons packed brown sugar
  • 2 large eggs
  • 1/4 Cup corn kernels, fresh or frozen
  • 1-2 fresh jalapeños, minced (seeded if you don’t like the heat)
  • 2 green onions, diced (just the white part)
  • 1 Cup mild or medium cheddar, grated
  • 1 Tablespoon olive oil

Servings10

Calories Per Serving316

Folate equivalent (total)52µg13%

Riboflavin (B2)0.2mg17.9%


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 3 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup milk
  • ½ cup buttermilk
  • ⅓ cup canola oil
  • Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.


Watch the video: Maisbrot aus der Gusseisen Maisbrotpfanne von BBQ Toro. Cornbread-Polenta-Palenta Grillbeilage (July 2022).


Comments:

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  6. Dogul

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