No Reviews | Be the first to review!
Reviews
You must be logged in to post a review.
- Home
-
Recipes
Mango-Peach Death Wings
by patiodaddio
The heat for these bad boys comes from a habanero BBQ seasoning, and they are slathered with a silky sweet and slightly tangy glaze of mango-peach pepper jelly and melted butter.
Banana Muffins with Cream Cheese Kisses
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
Beans on Toast Egg Bake
by Pink Basil
Beans on Toast Egg Bake—a little something different for breakfast.
Chimichurri Sauce/Marinade
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Clementine Cakes
by Mike (Verses from my Kitchen)
Clemetine Upside-Down Cakes. With clementine syrup for good measure.
Homemade Yogurt
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
Crispy Curry Roasted Broccoflower
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Roasted Tomato Soup with Parmesan Crisps
by Bev Weidner
Quick, quick, quick roasted tomato soup. This is love.
- Community
- Blog
- About
Breads
Recipe
Cheesy Onion and Jalapeno Cornbread
by undercovercaterer on October 23, 2009 in Breads, Cornbreads
Recipe Description
Cornbread is good. What makes it even better is cheese, scallions, and jalapenos. Irresistible.
Preparation Instructions
Preheat oven to 350F.
Combine dry ingredients in a large bowl. In another bowl, combine butter, milk and eggs. Pour into the flour mixture and stir together gently. Don’t over-mix. Mix in 1 1/2 cup of the cheese, the jalapenos and green onions, reserving 1/2 cup of the green tops.
Grease a 9×13 pyrex pan with softened butter, bacon grease or a mixture of the two. Pour batter into the pan and smooth the top. Sprinkle on the remaining cheese and onion. Bake for 35 to 45 minutes. You can check its doneness with a toothpick.
Ingredients
- 3 cups Flour
- 1 cup Heaping Yellow Cornmeal
- ¼ cups Sugar
- 2 Tablespoons Baking Powder
- 3 teaspoons Kosher Salt
- 2 sticks Butter, Melted
- 2 cups Milk
- 3 whole Eggs Beaten
- 2 cups Extra-sharp Cheddar Cheese; Grated
- 4 whole Green Onions, Chopped
- ½ cups Pickled Jalapenos, Chopped
Related Recipes
Peanut Butter Banana Chocolate Chip Muffins
by Erin and filed in Breads, Muffins
Moist banana muffins with peanut butter and chocolate chips.
Cinnamon Sugar Bread
by Julies Eats and Treats and filed in Breads, Quick Breads
Quick and delicious treat!
Blueberry Muffins
by Michelle Day and filed in Breads, Muffins
Light and fluffy, delicious blueberry muffins great with a meal or all by themselves.
Lower Calorie Pecan Pie Muffin
by bibleauntie and filed in Breads, Muffins
Oh, how we love our pecan pie muffins … But have you ever added up the calories in all that butter, pecans, and brown sugar? One (8 muffin) batch packs a whopping 2,959 calories, making one muffin 370 calories and 25 grams of fat. My version knocks 100 calories off and lowers the fat to 17 grams.
Rosemary Rum Raisin Soda Bread with Pecans
by Bob Vivant and filed in Breads, Quick Breads
I’ve had a fondness for soda bread ever since I discovered Heidi Swanson’s recipe for Six-Seed Soda Bread from 101cookbooks.com. Play around with the flours and the mix-ins. Figs and walnuts, dried cranberries and pistachios, dates and almonds—you decide. This version was inspired by Lesley Stowe’s Rosemary Raisin Pecan Raincoast Crisps. It’s an addictive flavor combination.
Friends of Tasty Kitchen
Meet Lauren!
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
Meet Sommer!
Sommer is a professional recipe developer and food writer. Her blog A Spicy Perspective is where she continues to share her cooking expertise with others. Check out her recipe box for more of her easy-to-prepare recipes!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
4 Comments | Be the first to comment!
Comments
amandar on 10.27.2009
Awesome recipe!!! This was so delicious – such a thick, perfect cornbread! I used fresh jalapenos instead of canned and forgot to save some of the green stuff for the top, so I topped it with cheese only. But it had the best flavor. Definitely a new fave cornbread recipe.
jessiestreet on 12.15.2009
MOST DELICIOUS EVER! I made this in muffin tins to bring to a potluck. They are moist and cheesy and just plain scrumptious. Could eat this as a meal itself! Wonderful recipe.
Larrianne on 2.22.2010
Delicious recipe! And it went so well with the Black and White Chicken Chili that I made. I followed the recipe to the letter and loved it as did the husband.
Sabi on 4.5.2010
These turned out pretty tasty! If I make them again I will definitely cut down on the salt even more than this time. It was extremely salty just off of two teaspoons. I also used 1/2 cup fresh jalapenos instead of pickled but will go for about 3/4 cup next time for a bit more zip. Thanks for such a great recipe!
You must be logged in to post a comment.