Jalapeno Cheddar Spoonbread! 3-for-1 recipe (Including a great copycat!)
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You’re getting a quick and easy 3-for-1 recipe here folks!
The base recipe is basic cornbread/corn muffin mix, a quality clone of the major national brand (for a fraction of the cost!), and it will store for a long time!
The second recipe if for sweet corn spoonbread. Easy, delicious, and nostalgic for those of us who were fortunate enough to enjoy Chi Chi’s!
The third takes the second to new heights! Jalapeno and cheddar, the two great tastes that taste great together!
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Cornbread Base:
- 80g All-Purpose Flour
- 80g yellow corn meal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
1. Sift all ingredients together, and store in airtight container until ready to use
2. OR move on to the next recipe
Jalapeno Cheddar Spoonbread:
- 1 large egg
- 1 14.5oz can cream style sweet corn
- 3 tablespoons butter, melted but not screaming hot
- ½ cup sugar
1. Add mix from above recipe into a medium/large mixing bowl
2. Add Egg, cream style corn, butter & sugar
3. Using a whisk, mix very thoroughly.
4. If making Jalapeno Cheddar Spoonbread, move on to next recipe.
5. If making sweet corn spoonbread, pour batter into a well lubricated 8x8 baking dish or brownie pan.
6. Bake at 350 degrees F for 30-40 minutes, until center is set.
7. Allow to cool for 15 minutes and enjoy!
Jalapeno Cheddar Spoonbread:
- The above recipe, picking up from step #3
- 1 jalapeno, diced small
- 2 cups shredded cheddar cheese, divided in half
- 1 jalapeno, sliced
1. Picking up from above step #3, mix in diced jalapeno
2. Fold in one cup shredded cheddar cheese, combining thoroughly.
3. Pour batter into 8x8 baking dish or brownie pan
4. Bake at 350 degrees F for 20 minutes
5. After 20 minutes, remove from oven and top with remaining cheddar cheese and jalapeno slices.
6. Bake for an additional 20 minutes. Top should just begin turning golden brown.
7. Allow to cool for 15 minutes before devouring.
8. Enjoy!
Bone apple yeet!
CHEESY CORN SPOON BREAD | Old-Fashioned STYLE | Easy DIY Recipe
CHEESY SPOON CORN BREAD CASSEROLE!! Simple to make!! Excellent with grill chicken, steak, pork chops, or whatever else you can think of!! Perfect for large gatherings!! Recipe below...
CHEESY CORN SPOON BREAD
(Serves 15-20)
Preheat oven to 375 degrees F.
Lightly grease a 13 by 9 baking dish. Set aside.
1 medium onion, diced/chopped
1/4 cup salted or unsalted butter, cubed
2 large eggs
1 can (14.3/4 ounce) cream-style corn
1 can (15.1/4 ounce) whole kernel corn, drained
2 cup (16-ounce container) sour cream
1/4 teaspoon salt, optional
1/4 teaspoon freshly cracked black pepper
1 (8-1/2) package/box cornbread/muffin mix
1 can (4 ounce) diced green chilies
2 cups shredded cheddar cheese (reserve 1/2 cup for topping
1. In a large skillet, over medium-high heat, sauté butter and onion until tender, about 4-5 minutes. Remove from heat to slightly cool.
2. In a large mixing bowl add eggs (whisk slightly), sour cream, cream-style corn, drained corn kernels, salt, pepper, and green chilies. Whisk until well blended.
3. Gently stir in cornbread/muffin mix until it just slightly disappears.
4. Stir in 1 and 1/2 cups shredded cheddar cheese.
5. Add in prepared baking dish. Top with remaining cheddar cheese.
6. Bake on the middle rack for 40-45 minutes or until toothpick inserted come out clean.
7. Cool 10-15 minutes before serving.
~~~ENJOY your homemade CHEESY CORN SPOON BREAD~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
Music by...Kevin MacLeon (
#recipe #food #corn #video #corn #homemade
Candied Jalapeño & Sharp Cheddar Spoon Bread - recipe linked! #comfortfood #thanksgiving #recipe
Betty's Cheddar Cheese Spoon Bread
Betty demonstrates how to make Cheddar Cheese Spoon Bread. The addition of Cheddar cheese makes this spoon bread special.
Cheddar Cheese Spoon Bread
1 cup yellow cornmeal
2 cups milk
1 cup water
2 tablespoons melted butter
1 teaspoon salt
3 eggs, well beaten
1 ½ cups finely-shredded sharp Cheddar cheese
cooking oil spray
In a large saucepan, combine cornmeal, milk, water, butter, and salt. Cook over low heat, stirring constantly, until thickened. Remove from heat. Place ¼ of cornmeal mixture into beaten eggs, quickly stirring to raise the temperature of the eggs. Add the remainder of the cornmeal mixture to the egg mixture, stirring constantly. Stir in cheese. Pour batter into an ovenproof dish (12-inches by 7 ½ -inches) that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Remove from oven and serve immediately with butter. So good! --Betty
***NEW***
The Betty's Kitchen Cookbook: 2014 Recipes ~ copyright 2015 ($12.99 + S/H):
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***NEW***
The Betty's Kitchen Cookbook: 2014 Recipes Kindle Edition ~ copyright 2015 ($6.99 + S/H):
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Previous cookbooks from Betty's Kitchen that are also available on Amazon:
The Betty's Kitchen Cookbook 2013 Recipes ~ copyright 2014 ($10.99 + S/H):
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The Betty's Kitchen Cookbook: 2013 Recipes Kindle Edition, copyright 2014 ($5.99 + S/H):
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The Bettyskitchen Collection: Second Edition ~ copyright 2013 ($19.99 + S/H):
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The Bettyskitchen Collection: Second Edition Kindle Edition ~ copyright 2013 ($9.99):
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I hope you enjoy these cookbooks! --Betty :)
Please visit my Betty's Kitchen page on Facebook (under the name of bettyskitchen) and give it a “LIKE” if you have not already. We will be having some cookbook giveaways and special opportunities to purchase drastically-reduced prices on out-of-print cookbooks from the first, second, and third years of Betty's Kitchen!
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Amazing Cornbread Recipe
If you like traditional cornbread with a kiss of sweetness, this cornbread recipe is for you! Fluffy, with a moist and tender crumb, along with delightfully crisp edges, this easy cornbread recipe will have you ditching the boxed stuff for good. It is so easy to make from scratch, you’ll wonder why you ever bothered with the boxed mixes! And, as a bonus, it is ready in about 30 minutes.
RECIPE:
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Soft Moist Jalapeño and Cheddar Cheese Cornbread #onestopchop
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