Easy Savory Cornbread Recipe | Creamed Corn, Bacon, Cheese & Jalapeno Cornbread Mexican Style
Savory cornbread is an amazing snack or side dish to your meal. In this recipe we use creamed corn, bacon, cheese and jalapenos to make Mexican style cornbread. It’s an easy and very forgiving recipe. Once baked you will see an awesome cake like texture while providing savory and salty flavor.
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Ingredients
Creamed corn (1/2 cup)
Grated cheddar cheese (1 cup)
Bacon (1/2 cup)
Jalapenos (2)
Eggs (2)
Flour (1/2 cup)
Polenta (1 cup)
Baking soda (1/2 tsp)
Baking powder (2 tsp)
Sugar (2 tbsp)
Salt (1 tsp)
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Jalapeño Muffins
Today: Tasty Jalapeño Muffins...
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Jiffy Eggless Mexican Cornbread with Jalapeno and Cheese
Eggless Cornbread/Crisp golden edges and soft center/Mexican style Eggless corn bread made easy by using a box of Jiffy corn muffin mix.This extremely moist cornbread has crisp golden edges and soft,fluffy center. Flavored with jalapenos and cheese,the cornbread is moist,sweet,savory and spicy and looks festive and attractive with a sprinkling of red peppers and jalapenos. Detailed recipe with measurements for half recipe and tips at foodfitnessbeautyandmore.com
Ingredients-
2 8.5 oz/240 gms Jiffy Corn Muffin Mix
3 tbsp oil
1 14.75 oz/420 gms can Cream Style sweet Corn
8 oz/225 gms Apple sauce(2 individual servings of Applesauce)
1 cup shredded Mexican cheese blend/Taco cheese(use vegan cheese for a vegan option)
1/2 cup sour cream(Use Apple sauce for vegan option)
1/4 cup pickled jalapenos,gently squeeze out excess liquid and mash roughly with a fork
1 1/2 tsp minced green chilies/minced jalapenos(omit for mild cornbread)
2/3 cup Red pepper,diced fine(save a few for sprinkling on top)
Crushed Red pepper flakes and chopped jalapenos for topping
Instructions-
Preheat oven to 375 F
Brush an 9*13 inch rectangular pan with oil and line the bottom with parchment paper
In a bowl add oil,apple sauce,cheese,jalapeno,sour cream,minced green chilies and diced red pepper and mix well
Add Jiffy Corn Muffin Mix and mix very gently to break up the big lumps-do not overmix, we want a lumpy batter
Pour the batter into prepared pan
Top with pepper flakes,chopped jalapenos and diced red pepper
Bake for 30-35 minutes or till tooth pick comes out clean(For me it took 35 minutes,start checking at 30 minutes)
Cool in pan for an hour and then cut into pieces
How To Make Jalapeño Cornbread Muffins (vegan)
Here's a video on how to make jalapeño cornbread muffins - perfect for summer BBQs and potlucks. Recipe here: or in the description below.
Ingredients
▢1 cup medium grind cornmeal
▢1 cup all-purpose flour
▢1 tablespoon baking powder
▢2 tablespoons nutritional yeast
▢½ teaspoon salt
▢1 tablespoon ground flaxseed
▢3 tablespoons warm water
▢1 cup soy milk
▢¼ cup olive oil
▢¼ cup sugar
▢1 - 2 jalapeño(s), finely chopped
Instructions
1. Preheat your oven to 400°F (~200 degrees Celsius). Spray 12-count muffin tin with non-stick cooking spray or grease with some kind of oil. Then, mix together the ground flaxseed and warm water and let set to thicken, about 5 minutes.
2. Combine the cornmeal, flour, baking powder, nutritional yeast and salt in a large mixing bowl. In another bowl, whisk together the soy milk, thickened flaxseed, sugar, olive oil and jalapeño.
3. Pour the wet ingredients into the dry, and fold everything together until no dry flour remains. After that, spoon heaping amounts of batter into the muffin wells and fill them about 2/3 of the way full.
4. Bake the cornbread muffins for 15 to 16 minutes, until the tops are golden and a toothpick comes out with no batter on it.
Set them to cool for a couple minutes or eat immediately.
Keto Cornbread Muffins ????| Health Coach Tara's Keto Cornbread Recipe
Creating these Keto Cornbread Muffins with Aviate's Lupini Flour was a happy & tasty accident. I wanted to make a simple muffin recipe using Aviate Lupini Flour, which you probably already know is my new favorite keto-friendly flour to bake with. ????I've been creating dozens of recipes using this flour. But, more on that in the blog. Get the printable keto recipe below! #TarasKetoKitchen #WholeBodyLiving
???? COMMENT below: What's YOUR favorite meal to have with these Keto Cornbread Muffins?
???? Keto Cornbread Muffins Recipe: wholebodyliving.com/keto-cornbread-muffins
Tara's Sugar Substitute Guide:
???? List:
Muffin Tin:
Muffin Parchment Liners:
Aviate Lupini Flour (no discount code needed):
Coconut Flour:
Baking Powder:
Redmonds Real Salt:
Xanthan Gum:
BochaSweet:
Avocado Oil:
⏲ TIMESTAMPS:
00:00 - Keto Cornbread Muffins Recipe
00:20 - Prepare Muffin Liners
00:57 - Add Dry Ingredients
01:44 - Mix Yeast
02:34 - Add Mixtures Together
03:40 - Cover With Towel
04:00 - Fill Muffin Tin & Bake
04:50 - Enjoy!
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We are affiliates for many products we love & use...Why affiliate links? They help support my Vlog :-) Thank you for considering using my affiliate links. How do they work? When you click on them and make a purchase, my blog gets a small % as a kickback for referring you based off the total dollar amount in your cart. This costs you nothing extra and is a free (to you) way to help support my blog & help me afford to continue to be able to experiment and develop recipes. Thank you so much for considering using my Amazon (and other) affiliate links.
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Tara Wright, Whole Body Living, LLC and Tara's Keto Kitchen provide information on this YouTube Channel and associated website regarding healthy living, recipes, nutrition, and diet which are intended for informational purposes only.
The information provided is not a substitute for medical advice, diagnosis, or treatment nor is it to be construed as such. Although every effort is made, information and research can change rapidly. We cannot guarantee that the information provided reflects the most up-to-date medical research. Information is provided without any representations or warranties of any kind. Please consult a qualified physician for medical advice, and always seek the advice of a qualified healthcare provider before making any changes to your nutrition or exercise program.
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Fresh Corn Muffins | What's Cooking?
Fresh Corn Muffins
Yield: 12 regular or 24 mini muffins Prep Time: 10 min Cooking Time: 8-20 min
INGREDIENTS
• 1 1/4 cup flour
• 3/4 cup yellow corn meal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• A few grinds of black pepper, or a pinch of cayenne
• 1 cup buttermilk * or milk
• 3 Tablespoons of oil
• 1 egg
• 2/3 cup corn kernels cut off the cob – about 1 ear of corn.
DIRECTIONS
1. Preheat the oven to 400° F
2. Grease your muffin pan
3. Blend the following in a large bowl: flour, cornmeal, sugar, baking powder, salt and pepper.
4. In a smaller bowl, blend buttermilk, oil and egg.
5. Make a well in the center of the flour mixture and pour the liquid mix into it, stirring gently until everything is blended. Don’t over-stir; that will make a tough muffin.
6. Gently mix in the corn kernels.
7. Fill the muffin cups. For regular muffins, bake for 15-20 minutes, for mini muffins bake for 8-12 minutes. Muffins are done when golden brown and a toothpick inserted comes out clean.
*Homemade buttermilk = 1 Tbs. white vinegar + enough milk to measure 1 cup. Let stand 5 minutes.
Nutrition Facts for 1 Regular Muffin: Calories 148; Fat 4.8 g; Protein 3.5 g; Carbohydrate 23 g;
Fiber 1 g; Sodium 207 mg; Potassium 92 mg.
Muffins de maíz fresco
Rendimiento: 12 panecillos regulares o 24 mini muffins
Tiempo de preparación: 10 min Tiempo de cocción: 8-20 min
INGREDIENTES
• 1 1/4 tazas de harina
• 3/4 taza de harina de maíz amarillo
• 1/4 taza de azúcar
• 2 cucharaditas de polvo de hornear
• 1/2 cucharadita de sal
• Un poco de pimienta negra molida o una pizca de cayena
• 1 taza de suero de leche * o leche
• 3 cucharadas de aceite
• 1 huevo
• 2/3 de taza de granos de maíz cortan la mazorca, aproximadamente 1 mazorca de maíz.
DIRECCIONES
1. Precaliente el horno a 400 ° F
2. Engrase su molde para muffins
3. Mezcle lo siguiente en un tazón grande: harina, harina de maíz, azúcar, levadura en polvo, sal y
pimienta.
4. En un tazón más pequeño, mezcle el suero de leche, el aceite y el huevo.
5. Haga un hueco en el centro de la mezcla de harina y vierta la mezcla líquida en ella, revolviendo
suavemente hasta que todo esté mezclado. No revuelva demasiado; eso hará un muffin duro.
6. Mezcle los granos de maíz, suavemente.
7. Llene los moldes para muffins. Para muffins normales, hornee por 15-20 minutos, para mini muffins
hornee por 8-12 minutos. Los muffins están listos cuando se doran y al insertar un palillo de dientes sale
limpio.
* Suero de leche casero = 1 cucharada. vinagre blanco + suficiente leche para medir 1 taza. Deje reposar
5 minutos.
Información nutricional para 1 muffin regular: Calorías 148; Grasa 4.8 g; Proteína 3.5 g; Hidratos de
carbono 23 g; Fibra 1 g; 207 mg de sodio; Potasio 92 mg.
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