Best 8 Lubys Cafeterias Jalapeño Cornbread Recipes

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**Luby's Cafeterias Jalapeño Cornbread: A Spicy Twist on a Southern Classic**

Indulge in the delightful flavors of Luby's Cafeterias Jalapeño Cornbread, a tantalizing twist on the classic Southern staple. This savory cornbread boasts a perfect balance of sweet and spicy, with a tender, moist crumb and a crispy, golden-brown crust. It's the perfect accompaniment to any meal, whether you're enjoying it as a side dish, a snack, or even as a breakfast treat. With two variations included – one made with Jiffy corn muffin mix for convenience and the other from scratch for those who prefer a homemade touch – this recipe caters to all levels of bakers. Get ready to impress your taste buds and experience the irresistible combination of cornbread and jalapeño in every delectable bite.

Check out the recipes below so you can choose the best recipe for yourself!

LUBY'S JALAPENO CORNBREAD



Luby's Jalapeno Cornbread image

Jalapeños, red bell peppers, and corn kernels add color and Tex-Mex taste appeal to this hearty cornbread. Serve it with any favorite entrée - especially anything seasoned with their special barbecue s. uce.

Provided by Bliss

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup milk
1/2 cup buttermilk
1 extra-large egg
2 tablespoons vegetable oil
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons diced red bell peppers or 2 tablespoons pimientos
2 tablespoons minced jalapenos
2 tablespoons whole kernel corn

Steps:

  • Heat oven to 425°F.
  • Generously grease 8-inch cast iron skillet or round baking pan.
  • In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder, and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapeños, and corn. Pour into skillet.
  • Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

Nutrition Facts : Calories 200, Fat 7.3, SaturatedFat 1.6, Cholesterol 44.5, Sodium 378, Carbohydrate 29, Fiber 1.9, Sugar 3.6, Protein 5.4

LUBY'S CAFETERIA STUFFED JALAPENOS



Luby's Cafeteria Stuffed Jalapenos image

Make and share this Luby's Cafeteria Stuffed Jalapenos recipe from Food.com.

Provided by Molly53

Categories     Peppers

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 (26 ounce) can whole jalapenos (well-drained, sliced in half lengthwise and seeds removed)
1 (8 ounce) package cream cheese (room temperature)
2 tablespoons chives
1 tablespoon canned pimiento, minced
1/4 cup mayonnaise

Steps:

  • Whip the cream cheese together with the mayonnaise, chives, and pimientos.
  • Whip together until smooth and fluffy.
  • Pipe into jalapenos using a piping bag and tip OR cut the corner off a ziplock baggie.
  • Cover
  • and store jalapenos in refrigerator.

Nutrition Facts : Calories 102, Fat 8.3, SaturatedFat 4, Cholesterol 22.1, Sodium 97.6, Carbohydrate 6, Fiber 1.8, Sugar 3.5, Protein 1.8

LUBY'S CAFETERIA'S JALAPEñO CORNBREAD RECIPE



Luby's Cafeteria's Jalapeño Cornbread Recipe image

Provided by á-174942

Number Of Ingredients 12

1/2 cup whole milk
1/2 cup buttermilk
1 extra-large egg
2 tablespoons oil
1 tablespoon Sugar
1/2 teaspoon baking powder
1 cup white or yellow cornmeal
1/3 cup all-purpose flour
1 1/2 tablespoons diced red bell pepper
1 1/2 tablespoons chopped drained stemmed jalapeños
1 1/2 tablespoons whole kernel corn
1 teaspoon salt

Steps:

  • Preheat oven to 425 degrees. In a large mixing bowl, whisk together milk, buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal and flour; mix well. Blend in red pepper, jalapeños, and corn. Place in a greased pan or cast-iron skillet and bake at 375 degrees for 20 to 25 minutes. This recipe yields ?? servings.

LUBY'S JALAPENO CORNBREAD RECIPE



Luby's Jalapeno Cornbread Recipe image

Provided by longhornfans

Number Of Ingredients 12

1/2 C. whole milk
1/2 C. buttermilk
1 extra large egg
2 Tbsp. oil
1 Tbsp. Sugar
1/2 tsp. baking powder
1 C. white or yellow cornmeal
1/3 C. all purpose flour
1 1/2 Tbsp. diced red bell pepper
1 1/2 Tbsp. drained stemmed and chopped jalapenos
1 1/2 Tbsp. whole kernel corn
1 tsp. salt

Steps:

  • 1. Preheat oven to 425 degrees. 2. In a large mixing bowl, whisk together milk, buttermilk, egg, oil ,sugar ,salt , and baking powder, add cornmeal and flour; mix well. 3. Blend in red pepper Jalapenos, and corn. 4. Place in a greased pan or cast iron skillet and bake at 375 for 20 to 25 minutes.

JALAPENO CORN BREAD



Jalapeno Corn Bread image

Wonderful cornbread with a hint of spice.

Provided by Sheila

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
¾ cup buttermilk
½ cup corn oil
3 ounces shredded Cheddar cheese
3 eggs
2 jalapeno peppers, minced
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
  • Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
  • Put butter into a 9-inch square baking dish.
  • Melt butter in preheated oven, 2 to 3 minutes.
  • Pour corn bread batter into the baking dish over melted butter.
  • Bake in preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 20.5 g, Cholesterol 89.5 mg, Fat 22.7 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 6.6 g, Sodium 590.7 mg, Sugar 2.6 g

LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN



Luby's Cafeteria Spanish Indian Baked Corn image

For fans of cafeteria cuisine. Cooking time is approximate. Source: Luby's Cafeteria, Pasadena, Texas

Provided by Molly53

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 lb bacon, chopped into 1/2 inch pieces
1/3 cup diced onion
1/3 cup diced celery
1/3 cup green bell pepper, seeded and diced
1/4 lb butter, plus
2 tablespoons butter, melted and divided
1/4 cup milk
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
2 tablespoons diced jalapenos
2 tablespoons diced pimentos
1 teaspoon salt
1 tablespoon granulated sugar
2 cups crumbled cornbread, divided

Steps:

  • Preheat oven to 350°F.
  • In a large skillet over medium heat, cook the bacon until crisp.
  • Add the onion, celery and bell pepper.
  • Sauté for 2 minutes until low heat.
  • Set aside.
  • In a medium size pan, melt the 1/4 pound of butter.
  • Add the milk, corn, jalapenos, pimentos, salt and sugar.
  • Heat the mixture over low heat.
  • Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
  • Heat well, stirring frequently.
  • Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
  • Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
  • Bake in a preheated oven until the crumbs are light brown.

Nutrition Facts : Calories 292, Fat 21.9, SaturatedFat 11.5, Cholesterol 48.9, Sodium 849.4, Carbohydrate 23.3, Fiber 2.1, Sugar 5.3, Protein 4.6

LUBY'S CAFETERIA CORNBREAD DRESSING OR STUFFING



Luby's Cafeteria Cornbread Dressing or Stuffing image

Make and share this Luby's Cafeteria Cornbread Dressing or Stuffing recipe from Food.com.

Provided by Molly53

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups cornbread, crumbled (made from your favorite recipe)
2 1/4 cups white bread, torn into 1 inch pieces (use day old or stale bread)
2 1/2 cups chicken broth
1 1/2 cups celery, minced
3/4 cup onion, finely minced
1/4 cup butter, melted
3 tablespoons vegetable oil
2 teaspoons rubbed sage
3/4 teaspoon seasoning salt
3/4 teaspoon pepper
3 extra large eggs

Steps:

  • In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
  • Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
  • Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
  • In small bowl, beat eggs until foamy.
  • Fold into bread mixture.
  • Transfer to prepared casserole dish.
  • Bake 50 to 65 minutes or until top is golden brown.

Nutrition Facts : Calories 234.8, Fat 18.4, SaturatedFat 6.9, Cholesterol 143, Sodium 523.4, Carbohydrate 10.3, Fiber 1.2, Sugar 2.4, Protein 7.2

LUBY'S-STYLE CAFETERIA CRANBERRY FRUIT SALAD



Luby's-Style Cafeteria Cranberry Fruit Salad image

This salad is my interpretation of one served at Luby's Cafeteria every autumn. It's great to serve all through the upcoming holiday season! Cooking time includes cooling and chilling times.

Provided by Lorraine of AZ

Categories     Berries

Time 5h20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 cup sugar
1 cup water
1 (12 ounce) package fresh cranberries, washed and picked over
1 apple, unpeeled (I like jonagolds)
1 orange, peeled and white pith removed
1 banana, peeled
1 cup broken walnuts or 1 cup pecans

Steps:

  • In a saucepan, mix sugar and water, stirring to dissolve sugar. Bring to a boil.
  • Add cranberries. Return to a boil, reduce heat and boil gently 4 to 5 minutes or until most cranberries have popped, stirring occasionally.
  • Remove cranberries from heat and cool completely at room temperature.
  • Quarter the apple; core and chop. Add to cool cranberries. Chop the orange and banana and add to cranberries with the nuts.
  • Mix well and refrigerate until serving time, at least 4 hours or overnight.

Nutrition Facts : Calories 243.2, Fat 9.7, SaturatedFat 0.9, Sodium 2.1, Carbohydrate 40.2, Fiber 4.3, Sugar 32.3, Protein 2.8

Tips:

  • For a spicier cornbread, add an extra jalapeño or two, or use hotter peppers like habaneros or serranos.
  • For a sweeter cornbread, add a tablespoon or two of honey or maple syrup to the batter.
  • For a more savory cornbread, add a tablespoon or two of grated cheddar cheese or crumbled bacon to the batter.
  • If you don't have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes.
  • To make sure your cornbread is cooked through, insert a toothpick into the center and make sure it comes out clean.

Conclusion:

Luby's Cafeteria's Jalapeño Cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its combination of sweet and spicy flavors, this cornbread is sure to be a hit with everyone at your table. So next time you're looking for a new cornbread recipe to try, give Luby's Jalapeño Cornbread a try. You won't be disappointed!

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