The BEST Jalapeño Cheddar Cornbread Muffins EVER!! -Sweetartgal
These really are the BEST Jalapeño Cheddar Cornbread Muffins you'll ever make. I promise! Episode 4 #jalapenocheddarcornbread #cornbreadmuffins #superbowl #spicycornbread
Once you’ve made this recipe you will never want another version! I hope you enjoy my recipe and my little twist on these babies!
“I like it spicy!”
My other channel Rebecca Everly
Recipe:
Dry
1 & 1/2 cup cornmeal
1 & 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
(Whisk together)
Wet
2 eggs
1 & 1/2 cups buttermilk
6 Tblsp melted butter
(Whisk together)
1/4 cup honey
3/4 cup of corn (lightly blended)
1 cup smoked cheddar cheese
(Plus 1/4 cup for the top)
1/2 cup jalapeño peppers (fresh is best)
1 red Chilli
1/4 tsp cayenne pepper
Mix together gently.
*TIP
Brush your muffin tin with coconut oil and butter. (Make sure the oil you are using has a high smoking point)
Preheat your muffin tin for a few minutes in the oven to ensure a crispy crust on your cornbread. Keep an eye on it as to not scorch the butter- it will burn if left too long! Don’t walk away!
Remove the hot pan from oven and scoop the batter into each muffin tin while it’s still hot. They look best when they are over filled!
Sprinkle remainder 1/4 cup of cheese onto top of each muffin as well as one jalapeño ring and chilli pepper.
Bake at 400 for 15 to 20 minutes until sides are golden brown and tops are cheesy, crispy and melty!
*Every oven is different. So to be sure dip one toothpick into a muffin -it should come out clean.
Honey Butter Glaze (so good!)
3 Tblsp butter
1/4 cup honey
Heat gently until melted
Add one chilli pepper to infuse
While they are still hot and in the muffin tin, poke them with little holes and brush liberally with delicious honey butter glaze!
Makes 12 very large muffins! Yay!
Enjoy!
Xo
Rebecca
Camera work- Osvaldo Sepulveda
Apron in this video is from
Maison d’ Heroine Faience
Check out my second channel!
Alton’s Creamed Corn Cornbread | Good Eats | Food Network
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Creamed Corn Cornbread
Recipe courtesy of Alton Brown
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 8 servings
Level: Easy
Ingredients
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
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Alton’s Creamed Corn Cornbread | Good Eats | Food Network
Cast Iron Cornbread - Honey Butter Cornbread - Food Wishes
Learn how to make a Cast Iron Cornbread recipe! Anyone can make killer ribs, amazing chili, or a beautiful brisket, but what good are all those things unless you have some world-class cornbread to go with it? Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this deliciously different Grilled German Potato Salad recipe!
You can also find my content on Allrecipes:
Cornmeal Buttermilk Bisicuits with Jalapeno Cheddar Butter
Cornmeal Buttermilk Bisicuits with Jalapeno Cheddar Butter
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INGREDIENTS:
For the Biscuits:
1-1/3 cups All Purpose Flour, plus more for work surface
2/3 cup Coarse Corn Grits {or Polenta}
2-1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Sugar
1 teaspoon Kosher Salt
1 stick Unsalted Butter, diced
3/4 cup Buttermilk
For the Butter:
1 stick butter
1 jalapeno
1/4 cup grated {good quality} Cheddar Cheese
DIRECTIONS:
Preheat your oven to 450 degrees and line a sheet pan with parchment paper or a silpat.
In a large bowl combine the flour, corn grits, baking powder, baking soda, sugar and salt. Stir to combine.
Cut the cold butter into chunks and work it into the dry ingredients with a pastry cutter or fork until crumbly.
Gently stir in the butter milk. {Add more flour if dough is too wet}
Turn the dough out onto a floured surface. Pat the biscuit dough into a 1/2-inch-thick rectangle. Fold the dough into thirds {like a letter} and pat it back out into an 8x11 rectangle. Use a 2-inch round cutter to make 10 biscuits, combine scraps to make 2 more biscuits.
Place them on the prepared sheet pan and place in your preheated oven for 15 minutes, or until the tops are a light golden color, about 15 minutes.
Remove and let cool. Serve with jalapeno cheddar butter {recipe to follow}
For the butter: Roast the jalapeno on a small sheet pan for 20-30 minutes or until the skin is blistered. Remove and place in a small bowl with plastic wrap for 10 minutes or until cool enough to handle. Trim off the stem and remove the seeds then dice.
Mix one stick of butter {salted}, the diced roasted jalapeno and a quarter cup of good cheddar cheese. Serve as is or refrigerate until ready to use.
Adapted from:
Bites on a Budget: SPAM Jalapeño Cheddar Biscuits | Hawaii State FCU
Calling all SPAM lovers! This Bites on a Budget is just for you. These SPAM jalapeño cheddar biscuits are incredibly light and moist, and perfect for any meal of the day – all for under $20! ????????????
INGREDIENTS
1 can SPAM®
4 cup Flour
4 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Butter
2 Jalapeño (seeded and diced)
1 cup Cheddar Cheese
1 cup + 2 tbs Buttermilk
INSTRUCTIONS
1. Preheat oven to 375°; line a baking sheet with parchment paper.
2. Dice and pan fry SPAM®.
3. In a large bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt).
4. Using your hands or a fork; incorporate cold butter and mix until mixture is crumbly.
5. Add SPAM®, jalapeño and cheddar cheese; stir to combine.
6. Fold in buttermilk until dough forms.
7. Lightly flour a clean surface and pour out the dough onto the surface. Knead the dough until it comes together in one large piece.
8. Using a rolling pin, roll out the dough until it’s about ¾”-1” thick. Using a biscuit cutter or small glass cup, cut out rounds and place on baking sheet.
9. Bake for 15-20 minutes or until golden brown.
10. Brush biscuits with melted butter and serve.
We're always looking for ways to help people manage their money better or provide tips to save a few bucks here and there. Hawaii State FCU is proud to launch a new video series Bites on a Budget, easy-to-make meals that won't break your wallet.
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CTF E199: Jalapeno Cheddar Biscuits from a Jiffy Buttermilk Biscuit Mix
Sometimes pre-packaged mixes can be altered to make a yummier recipe. Use Jiffy baking mixes as a foundation for fast and easy recipes. In this video, Angie from Canterbury Trails Farm whips up some quick Jalapeno Cheddar Biscuits using a Jiffy Buttermilk Biscuit mix, cheddar and diced jalapenos. These biscuits go great with Tortilla soup!
Check out the Tortilla Soup recipe here:
Long-term storage of Jalapenos how-to: