Jalapeño Cheddar Biscuits
Easy flaky biscuits with jalapenos and cheddar cheese.
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 large jalapeno, diced
1/2 cup shredded cheddar cheese
1/2 cup butter, cold, cubed
1 cup milk
INSTRUCTIONS
Preheat oven to 400 F. In a large bowl, whisk together flour, salt, and baking powder. Add in diced jalapeno, cheese, and cubed butter. Cut the ingredients in with a pastry blender until crumbly.
Pour in milk, mix until a dough forms. Turn dough out onto a floured surface. Pat into a large rectangle. Cut out biscuits with a round biscuit cutter. Place onto a large greased baking sheet. Bake for 15-20 minutes.
Molly Makes Cornbread Muffins with Honey Butter | From the Test Kitchen | Bon Appétit
These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for moistness, and cornmeal so you can actually taste corn.
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Betty's Cheddar-Jalapeno Skillet Cornbread
Betty demonstrates her gorgeous and tasty Cheddar-Jalapeno Skillet Cornbread. It is a blend of eggs, cornmeal mix, cream-style corn, milk, vegetable oil, Cheddar cheese, chopped onions, and chopped jalapenos baked in an iron skillet until browned and sizzling. Yummy!
Cheddar-Jalapeno Skillet Cornbread
2 eggs, well beaten
1 cup self-rising cornmeal mix
14 ¾-oz. can cream-style corn
1 cup milk
¼ cup vegetable oil
2 cups finely-shredded Cheddar cheese
¾ cup onion, finely chopped
2 to 4 jalapeno peppers, washed, seeded, and finely chopped
½ to 1 tablespoon peanut oil for greasing cast iron skillet
Cilantro, for garnish (optional)
In a large mixing bowl, beat 2 eggs, using an electric mixer. Stir in 1 cup self-rising cornmeal, a 14 ¾-oz. can of cream-style corn, 1 cup milk, ¼ cup vegetable oil, 2 cups shredded Cheddar cheese, ¾ cup chopped onion, and 2 to 4 chopped jalapeno peppers. Place ½ to 1 tablespoon peanut oil in a 10 ½-inch cast iron skillet, and heat until very hot, but not smoking. (If you do not have a cast iron skillet, you may use a 10-inch deep dish pie plate or other ovenproof dish, greased with peanut oil, but do not heat the oil.) Pour the cornbread batter into your heated skillet, leaving at least ½-inch for the cornbread to rise. (You may bake any excess batter in a small Pyrex baking dish to bake alongside the skillet.) Bake your skillet cornbread at 350 degrees for 35 minutes, or until it is nice and brown on the top. Let stand 5 to 10 minutes before cutting into wedges. Serve a wedge on a nice serving plate with some cilantro for garnish, if desired. I served this Cheddar-Jalapeno Skillet Cornbread with Spicy Southwestern Beans and Rice (which I will be uploading tomorrow). My family loved it! I hope you enjoy it, too! Have a terrific day!—Betty
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How to Make Cheddar Jalapeno Cornbread With Smoked Honey
Cornbread is an absolute classic BBQ side dish and in this video i'm going to show you how to make cheddar jalapeno cornbread with smoked honey to go with it!
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For reference, here's the recipe below:
Wet ingredients:
- 2 large eggs
- 1 cup of milk
- 1 tin of creamed corn (420g)
- 4 tablespoons of melted butter
Dry ingredients:
- 1 cup of polenta (cornmeal)
- 1 cup of all purpose flour
- 3 tablespoons of sugar
- 1 tablespoon of salt
- 2 teaspoons baking powder
- 1 teaspoon of bicarb soda
- Pinch of cracked black pepper
Filling:
- 1 green jalapeno finely diced (remove seeds if you want it less spicy)
- 1 tablespoon of finely chopped chives
- 1 cup of sharp cheddar grated cheese
- Top with sliced green jalapeno if you like
Bake for around 30-40 minutes until cooked through!
With the smoked honey, remember to smoke it at a low temperature so it doesn't burn, boil or caramelize! I kept mine at around 150F/65c.
Definitely give this recipe a try!
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#cooking #cornbread #recipe
Mexican Cornbread | How to Make the Best Cornbread in Cast Iron
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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Jalapeno Biscuits with Sweet Potato Gravy | Lodge Dutch Oven Cooking Recipe
Today we are doing some Lodge dutch oven cooking as we make buttery soft and flaky jalapeno biscuits with savory sweet potato gravy. Full recipes are below!
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Texas Style Cuisine
JALAPENO CORN BISCUITS
1 1/2 cup self rising flour
1/3 cup corn meal
2 tbsp corn starch
2 tbsp sugar
2 tsp pepper
1/2 tsp salt
1 stick butter (frozen and grated)
2 tbsp shortning
2 jalapenos
1/2 cup frozen corn
SWEET POTATO GRAVY
1 yellow onion diced
1 sweet potato diced
2 carrots diced
2 stalks celery diced
1/2 tsp each salt and pepper
Saute with 2 tbsp butter until golden. Add another 1 tbsp butter and 3 tbsp flour.
Saute again and add 1 cup milk. Let thicken.
Add the meat of 2 baked sweet potatoes. Let cook 10 minutes.
Add 1/3 cup half and half. Serve over biscuits.
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