Emeril AirFryer Cornbread Recipe - Cheesy Cheddar Jalapeño | Power AirFryer 360
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What’s better than cheesy, golden cornbread with a kick? We keep individual portions of this delicious air fried cornbread around because it's so easy to make – just mix your batter and Emeril’s Air Fryer practically does the rest. They're perfect with eggs in the morning, with soup at lunch, and outdo plain dinner rolls every night. Don’t like spicy? Just leave out the cayenne and jalapeño.
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Cheddar Jalapeño Cornbread Recipe
Serves 6–8
Prep Time: 10 minutes
Cook Time: 30 minutes
1 ½ cup all-purpose flour
1 ½ cup yellow cornmeal
1 ½ tbsp. baking powder
1 ½ tsp. salt
¼ tsp. ground cayenne pepper
1 ½ cups whole milk
3 large eggs
½ cup grated sharp cheddar
1 ½ tbsp. minced green jalapeño, seeds & stem removed
1 ½ tbsp. minced red jalapeño, seeds & stem removed
⅓ cup plus 1 tbsp. vegetable oil, divided
1 ½ tbsp. honey
½ tbsp. butter
1. Combine the flour, cornmeal, baking powder, salt, and ground cayenne pepper in a large bowl and stir. Combine the milk, eggs, cheddar, jalapeños, and ¼ cup vegetable oil in a separate small bowl and whisk together. Add the liquid mixture to the dry mixture and stir to just combine.
2. Grease a 8 x 8 baking dish with the rest of the oil. Pour batter the into the baking pan.
3. Select the Bake setting (325° F/165° C for 30 mins.). Press the Start Button to begin the cooking cycle. Let the Emeril Lagasse Power AirFryer 360 preheat. Then, slide the Pizza Rack into Shelf Position 5. Place the baking pan on the Pizza Rack. Cook until a toothpick inserted into the center comes out clean and top has lightly browned.
4. Remove the baking pan from the oven, brush the honey and butter over the top of the cornbread, and let cool briefly before serving.
Chili Cornbread
Visit our website krusteaz.com for more information on our honey cornbread mix.
Sweet cornbread recipe from scratch
In this video, I will show you how I make my cornbread form scratch. This recipe brings a little extra sweet to compliment and offset spicy dishes. Served as a side or all alone with melted butter, this sweet cornbread recipe is one to add to your cookbook.
1 cup all purpose flour
1 cup sugar
1 cup cornmeal
2 tsp baking powder
1/4 tsp salt
1 large egg
1 1/4 cup milk. Add in 3 separate parts
3 tbsp unsalted butter melted
Bake on 400 degrees for about 28 minutes
Maybe less time depending on your oven
HOW TO MAKE “OLE SKOOL” SOUTHERN BAKED MAC N CHEESE!!!
Ingredients:
32 0z chicken stock (or more depending on how much you’re making)
3 1/2 cups elbow pasta
8 cups of cheese of choice
2 cups whole milk
1 1/2 cup heavy cream
3 eggs
3/4 cup sour cream
Seasonings such as paprika, salt , pepper ( taste as you mix and adjust the seasonings! )
1 stick of butter ( plus a little
More to grease the pan)
Notes* only cook the pasta until it still has a little bite to it about 7-8 minutes .. the pasta will continue to cook once it is placed in the oven to bake *
Grab the cast iron skillet here
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Jalapeno-Cheese Cornbread
Mel from St Thomas’ demonstrating Jalepeno-Cheese Cornbread
#jalepenocheesecornbread #cornbread #cheese #jalepeno #stthomasbelleville #bellevilleon #ontario
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Betty's Green Chile Cornbread
Betty demonstrates how to make one of her favorite breads, Green Chile Cornbread. The recipe uses cornmeal mix, eggs, cream-style corn, chopped green chiles, Cheddar cheese, yogurt, and milk. It is baked in a casserole dish in the oven, and makes a lovely bread to accompany just about any meal.
Green Chile Cornbread
2 eggs, well beaten
(2) 8 ½-oz. packages corn muffin mix (I used jiffy mix.)
8 ¼-oz. can cream-style corn
4 ½-oz. can chopped green chiles, drained
1 cup shredded Cheddar cheese
½ cup plain yogurt
¼ cup milk
cooking oil spray
In a large mixing bowl, use an electric mixer to beat 2 eggs. Add (2) 8 ½-oz. packages corn muffin mix, an 8 ¼-oz. can cream-style corn, a 4 ½-oz. can chopped green chiles (drained), 1 cup shredded Cheddar cheese, ½ cup plain yogurt, and ¼ cup milk. Combine all ingredients, just until dry ingredients are moistened. Pour batter into a 13-inch by 9-inch by 2-inch baking pan that has been sprayed with cooking oil spray. Bake at 450 for 20 minutes, or until golden brown. You can test for doneness by placing a clean toothpick in the center, and it should come out clean. This cornbread is delicious served with fresh butter. I served my Green Chile Cornbread with my Top-Notch Taco Soup, which is posted in Betty's Kitchen. Enjoy!!! --Betty
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