![]() ![]() ![]() However, back in those early years we had a very difficult time finding bread. As time has passed gluten free options have become much easier to find and much tastier. In that time we have tried many gluten free breads, some much better than others. We have been a gluten free family for nearly 15 years now. These cornbread waffles are excellent for making hearty breakfast sandwiches, served with bacon and eggs or a scoop of chili on top! To thaw frozen cornbread, remove from the freezer and let thaw in the refrigerator overnight.Try these quick and easy Jalapeño Cheddar Cornbread Waffles for a savory breakfast. To freeze, wrap the cornbread tightly in foil or freezer paper, then transfer to a freezer bag. Make sure to cool the cornbread completely before covering to prevent condensation from forming.įor longer storage, place in the refrigerator for up to 1 week, or freeze it. ![]() If you have leftovers or don’t plan to serve your jalapeño cornbread right away, you can store it covered at room temperature for 2 days. Try adding some of these other ingredients: Even shredded mozzarella will work in a pinch. You can also add a pinch of cayenne pepper or chili powder to taste.ĭon’t have cheddar on hand? Try pepper jack, Monterey jack, or gouda. If you want the cornbread hotter, replace some of the jalapeño with a serrano pepper. Be sure to drain the excess liquid before adding to the batter. A toothpick inserted into the center will come out clean.Ī 4-ounce can of green chiles work well in place of the jalapeños. The cornbread should be golden brown and pulling away from the edges. Pour the batter into the prepared baking dish, and bake for 20-30 minutes. Add it to the wet ingredients and stir until there are no dry bits remaining.įold in the diced jalapeños and shredded cheddar cheese until evenly incorporated. In a separate bowl, stir together cornmeal, flour, salt, and pepper. Now, pour in the buttermilk-baking soda mixture you prepared, and whisk to fully combine. Whisk in the eggs, one at a time, until the mixture is smooth. Pour the melted butter into a large bowl, add the sugar and whisk together until blended. Let sit for a few minutes while you start mixing. In a liquid measuring cup, combine the buttermilk and baking soda. (If you can, melt the butter ahead of time and let the eggs come to room temperature.) If it is too hot, you will cook the eggs when mixing them in. Melt your butter and set it aside to cool. You can also use a 2-quart baking dish, but keep in mind that a ceramic or glass dish might need a shorter baking time. ![]() Lightly coat a 9×9-inch square pan with nonstick spray or butter. I buy blocks of sharp cheddar cheese and shred it myself, though you can swap in pre-shredded cheese for ease. Jalapeños can vary quite a bit in size, so I’ve included a cup measure in the recipe for the amount I use. The amount of jalapeños you’ll need depends on your heat preference, as well as the size of the peppers. After a few minutes, the milk will be curdled and you can use it like buttermilk. If you don’t have buttermilk, make a substitute by pouring 1 tablespoon of lemon juice or white vinegar into a cup measure, then filling it to the 1-cup mark with milk. We use buttermilk in this recipe to give the cornbread a superior texture, as well as give it extra buttery flavor. I don’t like my cornbread overly sweet, so the sugar here is just for balancing the flavors. This cornbread does have a small amount of sugar. I usually use yellow cornmeal when I make cornbread, but you can use white cornmeal, or even red or blue cornmeal. You don’t want to be halfway through and realize you’re out of eggs! (I’ve been there.) In fact, you probably already have most of the ingredients on hand for this jalapeno cornbread recipe.Ĭornbread is such a staple of American cuisine, especially in the South, let’s learn how to make it! Ingredientsīefore you get started to make this recipe, gather all of your ingredients. I still have a soft spot for Jiffy cornbread, but making cornbread from scratch just takes a few more ingredients. Growing up in the Midwest in the 1980s meant that when we made cornbread, it came from the Jiffy box. Full of spicy jalapeños and freshly grated cheddar cheese, this easy cornbread recipe might just be your new favorite! Jalapeño cornbread from scratch ![]()
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