Jalapeño Cornbread Poppers

These are so good! Crunch on the outside, soft inside and a little spicy!

  • 1 c cornmeal
  • 3/4 c flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 2/3 c almond milk
  • 1 jalapeño, minced
  • 1/2 c corn kernels
  • Olive oil spray

Preheat oven to 400.

Mix dry ingredients, stir in remaining until well combined.

Using a cookie scoop, scoop onto a sprayed parchment lined baking sheet.

Bake for 12 – 16 minutes until crispy on the outside.

Makes about 24.

Brown Butter Corn Bread

This cornbread is rich and delicious. It goes great with chili.

  • 12 tbsp butter
  • 1/2 c honey
  • 2 1/2 c buttermilk
  • 3 eggs
  • 1 1/2 c cornmeal
  • 1/2 c whole wheat flour
  • 1/2 c flour
  • 1 1/2 tbsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c corn kernels, frozen is fine
  • Chipotle chili powder

Preheat oven to 375.

Hear a 12 inch ovenproof cast iron skillet over medium heat, add butter melt, and cook until all the bubbles have subsided and it is nicely brown. Remove from heat.

In a large bowl combine all the wet ingredients, then stir in the dry one at a time. Stir in the butter. They more the batter back into the skillet. Sprinkle with chili powder and bake for 25 – 35 minutes, until a toothpick comes out clean.

Let cool for 10 minutes, slice and serve.

Serves 6.

Skillet Corn Bread

  
The perfect dish to go with chili! Or pretty much anything – top with a little honey and I’m in heaven.

Ingredients:
1 1/4 c coarsely ground cornmeal
3/4 c all-purpose flour
1/4 c sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 c milk
1 c buttermilk
2 eggs, lightly beaten
8 tbsp unsalted butter, melted

Preheat the oven to 425 and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tbsp for the skillet.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.

Corn Bread

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This is a quick and easy corn bread recipe.

Ingredients:
1 1/2 TBSP vegetable oil
3/4 c flour
3 TBSP sugar
1 TBSP baking powder
1 tsp salt
1 1/4 c cornmeal
1 c buttermilk
2 eggs, lightly beaten
3 TBSP unsalted butter, melted

Preheat oven to 425. Place oil in a cast iron skillet and place in oven.

Combine dry ingredients with a whisk. Add wet, stir to combine.

Add to hot skillet and bake 15 – 18 minutes until a toothpick comes out clean.

Serves 12.

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Spicy Buttermilk Cornbread

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Whats better with chili on a cold night than spicy cheese corn bread and. Beer?

Ingredients:
1 c all purpose flour
1 c yellow cornmeal
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 c coarsely grated jalapeño cheese
3/4 c buttermilk
2 large eggs
3 TBSP honey
1/4 c, unsalted butter, melted

Preheat oven to 425°F.

Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).

Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)