Best 2 Manchego Jalapeño Cornbread Recipes
Indulge in the tantalizing flavors of Manchego Jalapeño Cornbread, a delightful fusion of sweet corn, spicy jalapeños, and savory Manchego cheese. This irresistible cornbread recipe promises a burst of flavors and textures in every bite. Discover the perfect balance of creamy cheese, subtle heat from the jalapeños, and a hint of sweetness from the corn. With variations including gluten-free and vegan options, this versatile recipe caters to all dietary preferences. Whether you're looking for a quick snack, side dish, or a hearty breakfast, our Manchego Jalapeño Cornbread collection offers something for every occasion.
Here are our top 2 tried and tested recipes!
MANCHEGO JALAPEñO CORNBREAD
Provided by Karen Busen
Categories Bread Cheese Side Bake Fourth of July Cornmeal Jalapeño Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8-12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl. Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
- Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Serve warm.
MANCHEGO JALAPEñO CORNBREAD
"Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don't have Manchego, you can substitute cheddar, Monterey Jack, or Gouda." Modified from Epicurious June '09, credited to Karen Busen.
Provided by alligirl
Categories Breads
Time 30m
Yield 8-12 squares, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl.
- Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well.
- Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
- Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean.
- Serve warm.
Nutrition Facts : Calories 235.2, Fat 9.8, SaturatedFat 2.1, Cholesterol 50.8, Sodium 465.3, Carbohydrate 31.9, Fiber 1.6, Sugar 6.5, Protein 5.4
Tips:
- Use fresh corn. Fresh corn on the cob will give your cornbread the best flavor. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- Use good quality cheese. Manchego is a hard, salty cheese that pairs well with the sweetness of the cornbread. You can also use other hard cheeses, such as cheddar or Parmesan.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
- Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and brown properly.
- Let the cornbread cool before serving. Cornbread is best served warm, but it's important to let it cool for a few minutes before serving so that it doesn't crumble.
Conclusion:
Manchego jalapeño cornbread is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up fresh corn and it's also a great side dish for grilled meats or fish. So next time you're looking for a tasty and versatile recipe, give manchego jalapeño cornbread a try!
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