Jalapeño cornbread is a popular side dish and a good way to use the official Texas state pepper, the jalapeño. Recipes for this type of cornbread first appeared in Texas newspapers in the mid-1960s.
3 c. cornbread mix
2 1/2 c. milk
3 eggs, beaten
1 c. drained whole kernel corn
8 sm. jalapenos, chopped
2 1/2 c. grated sharp cheddar cheese
1 lg. onion, chopped
1/2 c. salad oil or bacon grease
In a mixing bowl, mix together cornbread mix, milk and eggs. Add corn, jalapenos, cheese and onion. Heat oil and add to mixture. Pour into 3 (8 inch) pans and bake at 375 degrees for 45 minutes. This is for a large crowd and may be cut down.
About.com: Southern Food
From Diana Rattray
This cornbread is made with cream style corn and chile peppers, along with shredded cheese.
1 1/2 cups yellow cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups buttermilk
1 large egg, lightly beaten
2 tablespoons melted butter or bacon drippings
1/4 cup chopped chile peppers, mild or hot, or use chopped and drained canned or pickled
jalapeno chile peppers to taste
1 cup cream-style corn
1 cup shredded sharp Cheddar cheese
3 March 1966, San Antonio (TX) Light, pg. 18, col. 3:
3 cups Pioneer Cornbread Mix (white or yellow)
2 1/2 cups sweet milk
1/2 cup cooking oil
3 eggs, beaten
3 teaspoons sugar
1 large onion, grated
1 small can creamy style corn
1/2 can (6-oz. size) Jalapeno, cut fine
1 1/2 cups grated cheese
Mix ingredients in order given. Pour into square or rectangular pan and bake 35 to 45 minutes at 375-F degrees. Cut into 2 or 2 1/2-inch squares and serve while warm.
31 August 1966, Long Beach (CA) Press-Telegram, pg. C1, col. 1:
A BOWL OF RED. By Frank X. Tolbert. Doubleday.
This is a natural history of chili con carne, and specifically of the Texas-Mexican hot stuff—not only chili con carne, but tamales, enchiladas, tacos, jalapeno cornbread and a certain stew that enjoys the name of S...O...B… (only they don’t use the mere initials).
26 January 1967, Big Spring (TX) Daily Herald, pg. 6B, col. 3:
1 cup sifted flour
1/4 cup sugar
4 tsps. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1 cup yellow corn meal
1 cup milk
1/4 cup shortening
1 cup finely chopped onions
1 can (8 oz.) cream style corn
2 tbsps. chopped jalapeno peppers
Sift together flour, sugar, baking powder, salt and garlic powder; stir in corn meal. Add onion, corn and pepper. Mix well. Pour into greased 9x3x2-in. pan. Bake in 425 degree oven for 35 to 40 minutes. Makes 10 to 12 servings.
18 May 1967 Amarillo (TX) Globe-Times, pg. 26, col. 2:
The recipe for Jalapeno Cornbread, hot and different and particularly a conversation piece when prepared in old-timey iron cornstick molds, came out of the night talk and it, too, is included on this page.
8 November 1971, Santa Fe (NM) New Mexican, pg. 23?, col. 7 ad:
6 January 1974, Cedar Rapids (Iowa) Gazette, “Cornbread, Texas-Style” by Beth Merriman, Parade magazine, pg. 16, col. 3:
That crowd of fans cheered the spicy taste of (Caroll—ed.) Shelby’s famous Jalapeño Cornbread, which usually accompanied a hot bowl of his own chili-and-beans garnished with grated cheese and chopped onions. This “cowboy” fare is complemented with a dessert of fresh fruit, more cheese, and some dessert wine.
1/2 lb. sausage or bacon, diced
1/2 cup sifted all-purpose flour
3 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon salt
1 1/2 cups cornmeal
1 egg, beaten
3 tablespoons melted butter
3/4 cup buttermilk
1/2 cup canned Mexican-style corn, drained
1/4 cup canned green chilis, drained and diced
Fry sausage or bacon until crisp; drain; save drippings. Sift next 4 ingredients. Stir in cornmeal. Combine egg, butter and buttermilk; combine with dry ingredients, corn, chilis and sausage or bacon. Mix until just blended—do not overbeat. Batter will be stiff. In a 10-inch cast iron skillet heat drippings, approximately 1/8-inch deep, over medium heat until sizzling. Spoon batter into skillet. Bake at 400 degrees for 20 to 25 minutes.
Note: 1 1/2-quart casserole may be used. Pour hot drippings into casserole to a depth of 1/4-inch; then add batter. Baking time may be a little longer. Use a cake tester to check.
25 September 1974, Port Arthur (TX) News, pg. 24, col. 2 ad:
JALAPENO CORNBREAD MIX MUFFINS
1 pkg. Light Crust Mexican Cornbread Mix
2 jalapeño peppers
1/2 cup milk
1/2 cup cream style corn
1/4 cup sharp cheese
2 slices bologna
To the Light Crust Cornbread Mix add peppers cut fine, corn, cheese, bologna cut fine, eggs & milk. Mix well & put into muffin pans. Bake 25 mins. at 350 degrees.
Google Groups: rec.food.cooking
Date: 31 Jan 90 20:26:29 GMT
Local: Wed, Jan 31 1990 3:26 pm
Subject: HM:JALAPENO CORNBREAD
JALAPENO CORNBREAD Servings:
3 c. cornmeal 1/2 c. oil
2 1/2 c. milk 1 c. onions, chopped
3 tsp. baking powder 4 oz. Jalapeno peppers
1 tsp. salt 17 oz. creamstyle corn
3 eggs 1 sm. can chopped pimentos
2 1/2 c. grated cheddar cheese
In a mixer, combine cornmeal, milk, baking powder, salt and eggs. Mix well. Stir in onions, Jalapenos, pimentos, creamed corn, and cheese. Pour batter into a greased 3 X 9 X 2 inch cake pan. Bake at 350F for 25 minutes or until bread pulls away from sides of pan and is golden brown.
Texas Monthly (August 1992)
2 1⁄2 teaspoons baking powder
1 teaspoon salt
1⁄2 cup vegetable oil
5 cups grated cheddar cheese (about 1 pound)
5 cups yellow cornmeal
1 1⁄2 cups creamed corn
1⁄2 cup chopped white onion
1⁄3 cup sliced jalapeño peppers
6 tablespoons sugar
2 1⁄3 cups milk
Preheat oven to 375 degrees. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough.
Pour mixture into greased 9- by 13-inch baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean.
To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake. Serves 10
(From owner Dan Tidwell’s Treebeards in Houston—ed.)
Cooking Texas Style: Tenth Anniversary Edition
by Candy Wagner and Sandra Marquez
Austin, TX: University of Texas Press
3 cups yellow cornmeal
3 tablespoons flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 1/2 cups milk
1/2 cup vegetable oil or bacon drippings
3 eggs, beaten
1 cup chopped onion
1 cup cream-style cooked corn
1/4-1/2 cup finely chopped canned jalapeño peppers
1 1/2 cups grated Longhorn or Cheddar cheese
In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar. Add milk, oil or bacon drippings, and beaten eggs and mix until smooth.
Stir in onion, corn, jalapeños (to taste), and cheese. Pour into well-greased muffin tins or a 9-by-13-inch baking pan and bake at 425 degrees for 20-25 minutes or until lightly browned.
YIELD: 2 1/2-3 dozen
The Texas Cowboy Cookbook
by Robb Walsh
New York, NY: Broadway Books
Jalapeño Corn Bread
Three jalapeños makes a slightly spicy corn bread; you can increase the number of chiles if you want it hotter. This kind of corn bread is great for dipping in the pot liquor from Collard Greens and Fatback.
Texas (Lone Star State Dictionary) • (0) Comments • Tuesday, November 13, 2007 • Permalink