Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by rooter, Nov 4, 2008.

  1. rooter

    rooter *VMBB Senior Chief Of Staff* Supporting Member

    Jan 31, 2001
    Glendale Arizona
    Extra Moist Jalapeno Cornbread Recipe #184564
    I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes about 2 dozen muffins with a dab to bake in a pie tin.....It is extra moist, and you almost think it's not completely baked! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar.
    by yaya78006

    50 min | 5 min prep

    SERVES 12 -15

    3 (7 ounce) packages cornbread mix
    1 large sweet onion, diced
    2 cups shredded colby-monterey jack cheese
    2 large eggs, beaten
    2 1/2 cups whole milk or buttermilk
    1/2 cup vegetable oil
    3 teaspoons sugar
    1 (15 ounce) can creamed corn
    6 ounces chopped jalapenos
    Mix and pour into greased/teflon muffin tins (fill 'em full)
    Bake 45/50 minutes at 375° until golden brown and a toothpick comes out clean.

    Nutrition Facts
    Recipe makes 12 servings

    Calories 441
    Calories from Fat 212 (48%)
    Amount Per Serving %DV
    Total Fat 23.6g 36%
    Saturated Fat 7.5g 37%
    Monounsaturated Fat 8.3g
    Polyunsaturated Fat 6.3g
    Trans Fat 0.0g
    Cholesterol 58mg 19%
    Sodium 794mg 33%
    Potassium 255mg 7%
    Total Carbohydrate 47.1g 15%
    Dietary Fiber 4.3g 17%
    Sugars 16.2g
    Protein 11.7g 23%
    Vitamin A 436mcg 8%
    Vitamin B6 0.2mg 11%
    Vitamin B12 0.5mcg 8%
    Vitamin C 8mg 14%
    Vitamin E 3mcg 10%
    Calcium 235mg 23%
    Iron 1mg 10%

  2. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location

    Sounds really good Chief...I like putting jalapeños in my jiffy mix, but haven't tried the other ingredients. I just remembered when I worked as a bread chef (as a kid) there was corn in the mix, just never tried it...

    Thanks... I cant wait to give this one a try.

    Just a note... If you tend to have a hard time getting your corn bread out of the muffin pans like I do, try making an "X" in the containers with folded aluminum foil, then when it is done you can pull up on the foil.

    Never have tried the paper cups either... Anyone know if they work well?


  3. 45nut

    45nut Well-Known Member

    Jul 19, 2006
    Dallas, TX
    If you put sugar in cornbread, it ain't cornbread, it's cake!:D

    When I want Mexican cornbread (goes great with chili)

    I add:

    Whole Kernal Corn
    Cheddar Cheese

    and cook it in my Griswald cast iron skillet. :)


    If you wipe it with oil or use one of the cooking sprays, they should come right out. I have found that cornbread comes out better if the pan / tin is hot when you pour the batter into it.

  4. We make a similar dish (minus sugar and corn)called a reanos puff.