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Green Onion-Jalapeño Cornbread

Green Onion-Jalapeño Cornbread

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  • 3/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup thinly sliced green onions
  • 2 teaspoons minced jalapeño chile with seeds
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled

Recipe Preparation

  • Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).

  • Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan.

Reviews Section

Jalapeño Cheddar Cornbread

This jalapeño cheddar cornbread is the BEST. It’s the perfect complement to chili or barbecue, or great for snacking on by itself! You can make classic skillet cornbread or make it into cornbread muffins!

I love to make this cornbread with my Creamy Chicken Chili that I cook in the crockpot. So to make my life easier, I prep everything the night before. Then when I get home from work, I just have to mix it all together and bake it! For this reason, I broke up the instructions into what to do the night before/next day, but you can just as easily do it all at once.

9 Ways to Use All Those Jalapeños

Shown above are the jalapeño peppers I picked last night. Do I need this many jalapeños? No, but I picked them anyway before they started to wrinkle, because they are hard to handle after the skins become tough. I’ve already packed away a two-year supply of diced peppers in the freezer, and there are plenty more in the garden that haven’t reached full size. So I went looking for a way to use them.

1. Salsa

The reason I grow jalapeño peppers is for salsa, a fine way to make the most of my many garden tomatoes. Quite a few years ago, I posted my own recipe for homemade salsa, from harvest to canning. Since the peppers came in big and healthy in mass quantities, I roasted and diced enough for a years’ worth of salsa at a time -twice- and I won’t even have to plant any next year. And I’ve already canned four dozen pints of salsa.

2. Jalapeño Cornbread

Sally’s Baking Addiction has a recipe for Jalapeño Cornbread Muffins that adds a kick to sweet corn muffins made with honey and brown sugar. Not only a tasty and filling breakfast, but the jalapeños make them an eye-opener, too. If you prefer cornbread without sugar, as I do, how about a recipe for Green Onion-Jalapeño Cornbread from Epicurious. That’ll make a great side dish for any dinner.

3. Deep-Fried Jalapeño Poppers

The go-to recipe for using up a lot of peppers is stuffed jalapeños, or poppers. My husband prefers cream cheese filling. Daniel Gritzer at Serious Eats takes us through all the steps of making Deep Fried Jalapeño Poppers, with illustrated tips to help your technique. These are stuffed with cream cheese, although there are many ways to spice up your filling.

4. Bacon-Wrapped Jalapeño Poppers

You might think that broiled food may be a bit healthier than deep-fried, but we can get around that by adding bacon. These Bacon-Wrapped Jalapeño Poppers use a half-pepper and are stuffed with cream cheese (plus Parmesan cheese, chives, and cayenne), wrapped in bacon, and broiled. I’m all over that one.

5. Jalapeño Cornbread Poppers

If you can’t decide between jalapeño cornbread or jalapeño poppers, you can combine them, in the recipe for Jalapeno Cornbread Poppers at Oh, Bite It! It’s a matter of mixing up some cornbread batter, adding corn and cheese, stuffing pepper halves, and then putting more cheese on top. Bake them all together, and you’ve got a baked pepper popper with corn and cheese flavors inside.

6. Roasted Jalapeño Tater Salad

Nick Evans of Macheesmo created a potato salad that gets extra flavor from bacon and jalapeños. He roasts the bacon and peppers first, which makes the peppers somewhat milder. The finished product is just the thing to contribute to a barbecue or a tailgate party. Get the recipe for Roasted Jalapeno Tater Salad, and save some for me!

7. Cajun Crab Cakes with Jalapeño Remoulade

The recipe for Cajun Crab Cakes by Donald Link at The Hungry Hounds doesn’t have any jalapeños in it. However, it does have chili powder, cayenne pepper, onions, and other tasty ingredients. The remoulade for dipping requires only a half of a jalapeño pepper. Yet altogether, it sounds like a completely irresistible dinner. Does it really matter that you don’t get rid of a lot of jalapeños preparing it?

8. Jalapeño Chocolate Chip Cookies

The taste of peppers and chocolate go together like you’d expect from two of Mexico’s greatest gifts to cuisine. I also heard in a certain movie that adding a pinch of pepper to chocolate does wonders for your love life. However, Jennifer at Peanut Butter and Peppers was looking for a way to use up excess jalapeños. Her recipe for Jalapeno Chocolate Chip Cookies calls for four peppers to the batch. That’s not a lot, but if your family and friends like them, you may have to make more.

9. Dark Chocolate Jalapeño Ice Cream

Jalapeño ice cream sounds like a rare novelty, but as we’ve seen, the pepper pairs well with chocolate. The DIY Food Guy compares the combination to love: sweet and fun and a little bit hot.

The heat of the jalapeño won’t make the chocolate particularly spicy. In fact, it won’t even make it somewhat spicy. At least in the right amounts. With just enough of the pepper, the heat will simply amplify the flavors around it, leading to little fireworks of flavor. Just like a perfect love story.

He developed a recipe for Dark Chocolate Jalapeno Ice Cream in which you make a custard with dark chocolate and peppers, then whip it up with more cream in an ice cream churn. If you have an ice cream churn, you have to try it out. Then let us know how it tastes.


  1. Preheat your oven to 350°.
  2. Heat 1 teaspoon oil in a deep skillet or dutch oven over medium-high heat. Once hot add in chicken and season with a pinch of kosher salt. Stir and cook until browned and fully cooked. Remove and transfer to a plate.
  3. To the skillet, add an additional teaspoon olive oil to pan if needed, add the sausage and toss in oil. Spread in an even layer and cook until browned. Stir and repeat. Once browned, transfer to plate.
  4. Reduce the heat to low and add the diced peppers, celery, onion, jalapeño and garlic with a pinch of kosher salt. Toss the veggies in the rendered sausage fat and sautè until tender.
  5. Stir in tomato paste, cajun seasoning and smoked paprika and cook 1 minute.
  6. Add in the crushed and diced tomatoes and broth, drop in the bay leaves. Increase the heat to high and bring to a boil. Stir in the rice, cover and slide the pan onto the middle rack of your preheated oven for 30 minutes. Stir the rice after the first 15 minutes.
  7. Once the rice has cooked, stir in the raw shrimp, cooked chicken and andouille sausage. Cover and bake for an addtional 10 minutes or until the shrimp is opaque and fully cooked.
  8. Season the jambalya with kosher salt to taste (about 1-1/2 to 2 teaspoons) before serving.
  9. Serve with minced parsley, sliced green onons, a few dashes of hot sauce and homemade cornbread.

Mexican Taco Recipes

If there is one quintessential Cinco de Mayo food, it has to be tacos. And the great thing about tacos is how easy they are to customize. You can start with the same basics, and then each guest can make it their own. I like to have several of these delectable choices available.

    : Tender, perfectly seasoned skirt steak slices cradled in warm tortillas and piled high with toppings. : Another great addition to the pack. Melt in your mouth Mexican pulled pork goes amazingly well in a warm tortilla with your favorite toppings. : Perfect for summer, these juicy, spicy shrimp are cooked easily on the grill. Just add crunchy cabbage and my creamy, spicy shrimp taco sauce. Sure to be a hit at any Cinco de Mayo celebration. : Or are you inside this year? Swap to this delicious recipe. Imagine salt and pepper crusted tender shrimp made in just 30 minutes. Serve this on Cinco de Mayo, but also save the recipe for your next Taco Tuesday. : I know, this one steps outside the box, but what a step! Surprise family and friends with this wildly delicious option. Similar to barbacoa, I crafted this recipe to perfectly marry the distinct lamb flavor with a chipotle/lime spice blend. Heaven. : Tacos aren’t just about the ground beef anymore. This Asian/Mexican fusion is another fun twist on the taco. Savory and satisfying with green onion, jalapeño, and a spicy-tangy mayo on top.


Step 1

Preheat oven to 350°F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Aluminum Foil. Clean mushrooms remove and set aside stems. Place mushroom caps, stem sides down, on the prepared baking sheet. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Bake 8 to 10 minutes or until nearly tender. Place mushrooms, stem sides down, on paper towels to drain.

Step 2

Increase oven temperature to 425°F. Chop enough of the reserved stems to measure 1 cup.

Step 3

In a medium saucepan, melt butter over medium heat. Cook the chopped mushroom stems, green onion, jalapeño, and garlic in butter for 5 minutes or until tender. Stir in cornbread or polenta and 1/2 cup cheese. Spoon mixture into mushroom caps, packing tightly. Return stuffed mushrooms to the baking pan.

Step 4

Bake 8 to 10 minutes, or until heated through and browned. Remove from oven. Sprinkle with remaining 1/4 cup cheese. Return to the oven for 1 to 2 minutes, or until cheese is melted. Serve warm.

Charred Guacamole

1 tablespoon vegetable oil

3 ripe avocados, diced small

¼ cup cilantro, roughly chopped

Put green onion, jalapeño and lime halves in a bowl and drizzle with vegetable oil. Place them on a screaming-hot grill and grill until charred. Remove from grill and let cool. Thinly slice cooled green onion and mince jalapeño. Juice lime halves. Retain the juice while tossing the lime halves.

Place green onion, jalapeño and lime juice in a medium bowl. Add avocado, garlic and cilantro and stir to combine. Season with salt to taste.

52 cakes *or* a bake a week

For the dough, combine yeast and 1/2 teaspoon of the granulated sugar in your stand mixer bowl. Heat 60 ml (1/4 cup) water so that it feels warm to the touch (not too hot). Add to the yeast-sugar, stir to combine, let sit for about 10 minutes until foamy.

Add remaining 50 g (1/4 cup) granulated sugar, milk, brown sugar, vanilla, egg, and egg yolk. Whisk until combined, then put the bowl in your mixer. Add the 420 g (2 3/4 cups) flour and the salt and mix with the dough hook on medium speed until the dough starts to come together. Turn to medium-high and knead for about 4 minutes. Add softened butter and knead for another 6 minutes. The dough will be wet and sticky. Place dough on a floured surface and using your hands, knead 40 g (1/3 cup) flour into the dough. Set to rest in a large greased bowl. Cover with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours or until doubled in size.

Make the filling while the dough rises: combine sugars, pecans, raisins (if you want), cinnamon, salt, and cloves. Stir in maple syrup and set aside.

When the dough has doubled in size, put it onto a floured surface again and gently knead it until it is no longer sticky, adding flour as needed. Knead for about 2 minutes and let rise again for about 5 minutes. Roll it into a 25x50 cm (10x20 in) square and brush with half of the melted butter. Pour all of the filling onto the dough, spread evenly but leave a border at one of the short sides. From the short side, roll the dough into a tight roll. Pinch along the edge to seal. Place seam side down on a cutting board and cut into 8 equal slices.

Arrange slices in a greased 20x30 cm (9x13 in) baking pan. Each slice will have some room on all sides. Cover and let rise in a warm place for 2 hours. (Refrigerate overnight if you want to bake them the next morning).

Preheat oven to 190°C (375°F). Bake rolls in the upper third of the oven until golden brown, about 30 minutes. Drizzle with the remaining half of melted butter just after the rolls come out of the oven.

Make the icing while the rolls cool: whisk together powdered sugar and buttermilk until smooth. Drizzle over the warm rolls and serve.

But - and I'm almost afraid to criticize Joy - waaaaay too sweet. I love sweetness and sugar and everything but this is definitely too much. So next time I will omit the maple sirup, the sugar and half of the brown sugar. I think that will make it perfect.

Green Onion-Jalapeño Cornbread - Recipes

Courtesy of Executive Chef Matthew Kajdan of Estelle Wine Bar

1 pound andouille sausage links, quartered lengthwise, then cut crosswise 1/4-inch thick (about 3 cups)

8 cups onions, chopped, divided

5 cups celery, chopped, divided

3 cups mixed red, yellow, and/or green bell pepper, chopped, divided

1/4 teaspoon cayenne pepper

1/2 cup (or more) low-salt chicken broth

Green onion jalapeño cornbread

1/4 cup (half stick) butter, melted

Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)

Preheat oven to 350 degrees F. Butter 15-by-10-by-2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures toss. Mix in more broth by 1/4 cup fulls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.

Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.


Tear Comb Tooth mushrooms into bite-sized pieces. Toss in oil and garlic and roast in the oven for 20-30 minutes at 350 degrees. Chop or pulse the cooked mushrooms in a food processor. Mix together egg, soy sauce, yogurt (or mayo), lemon, parsley, green onion (or chives), paprika, salt & pepper. Add bread crumbs, onion, and mushrooms. Form mixture into small cakes. Fry cakes in oil on medium heat until each side is lightly fried. Serve with your favorite sauce.




1 lb ground beef or beef strips

Cook beef in a medium-heat pan and drain the fat.

Add chopped onions, garlic and peppers into the pan. Cook until onions are translucent. Tear mushrooms into strips and add to the pan with teriyaki sauce and broth. Stir thoroughly to coat mushrooms and beef. Turn the heat down to low and let simmer for 5-10 minutes until mushrooms cook through.

Best served over quinoa or rice.

Oyster mushroom bbq sliders


Oyster mushroom bbq sliders

Tear Oyster mushrooms into strips. Cook mushrooms in a dry low-heat pan for a few minutes to cook out moisture. Add 1 tsp oil or butter, chopped onions, and sliced peppers to the pan. Increase heat to medium and cook until onions are translucent and mushrooms are golden brown. Toss mushroom mixture in 2-3 Tbsp of your favorite barbecue sauce. Serve on toasted bun with homemade coleslaw or your choice of fresh vegetables.

Comb tooth mushroom ceviche

Comb tooth mushroom ceviche

Oyster mushroom bbq sliders

Coarsely chop the Comb Tooth mushrooms. Cook mushrooms on medium heat pan (no oil) for 3-4 minutes until golden brown. Dice the tomato, onion, jalapeño, cucumber, and cilantro.

Add cooked mushrooms and vegetables to a bowl.

Add the juice from the lime and lemon. Add salt and pepper to taste. Stir to mix well. Refrigerate for 1–2 hours to let flavors marinate.

Add diced avocado before serving. Eat with chips or on a warm tortilla.

Gourmet Mushroom Soup

Comb tooth mushroom ceviche

Gourmet Mushroom STUFFING

1 Tbsp Worcestershire sauce

Optional: ½ C cooked bacon pieces

Tear mushrooms into bite-sized pieces. In a pan, heat your butter or oil on medium-heat and cook onions, garlic and bell pepper until soft.

Add mushrooms and thyme, and cook for a few minutes. Pour in the wine and cook for 3 minutes.

Sprinkle mushrooms with flour, stir well, and cook for a few more minutes.

Add broth and Worcestershire sauce, and bring to a boil. Reduce heat to low-medium, and simmer for 10-15 minutes with occasional stirring until thickened. Reduce heat to low, stir in cream, cooked bacon, salt, pepper & parsley.

Gourmet Mushroom STUFFING

Comb tooth mushroom ceviche

Gourmet Mushroom STUFFING

1 package cornbread stuffing (16 oz)

Saute garlic, celery and onions in a low-medium heat pan with oil. Add chopped mushrooms and cook for 5 mins. Remove pan from heat, and stir in the herbs, seasoning, and stuffing mix. Combine eggs and broth in a separate bowl, then stir into stuffing. Add the stuffing into a baking dish and top with small butter cubes. Cover and bake at 350° for 30 minutes. Uncover and bake for an additional 10 minutes.


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