recipe request

I Love The Cornbread Muffins From El Paso Bbq. Does Anyone Have The Recipe? Thanks, Shelley

Shelley - you know I have tons of recipes and that I am willing to help you find one that is the closest if you cannot find the original. I have never had their cornbread sticks - so give me a few hints - bacon, jalapeno, peppers, corn???

Famous Dave’s Corn Bread with Honey Jalapeno Glaze

1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounce) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise

Jalape?o Honey Glaze
1/2 cup butter
1 large jalape?o pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl; set aside.

Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight.

Preheat oven to 400 degrees F.

Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 to 30 minutes or until a cake tester comes out clean and the top is golden brown.

In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalape?o and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave’s Corn Bread.

NOTE: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.

Servings: 9

Corn meal muffins

* 1 cup all-purpose flour
* 3 1/2 teaspoon baking powder
* 2 teaspoon sugar
* 1 teaspoon salt
* 1 cup yellow cornmeal
* 1 large egg
* 1 cup milk
* 1/4 cup vegetable oil



* Preheat oven to 425 F.
* Sift flour, baking powder, sugar and salt into a medium-sized bowl.
* Add the cornmeal and stir to mix well.
* In a small bowl, lightly beat the egg.
* Add the milk and oil, and pour all at once into the dry ingredients.
* Stir mixture only until dry ingredients are moistened. Batter will be a little lumpy.
* Drop batter from a tablespoon into prepared muffin cups (grease or spray with vegetable cooking spray), filling each cup 1/2 to 2/3 full.
* Bake 18 to 20 minutes or until golden brown. Remove and serve hot with butter.

I have made this - but I substituted pork sausage for Emeril’s sausage - some days the old insides don’t like too much spice!

Emeril’s Habanero & Green Chile Sausage with Green Chile Cornbread
BAM! For those that like it hot, this one will soon be a favorite.

1/4 cup plus 2 Tbsp. vegetable oil
4 links Emeril’s Habanero & Green Chile Sausage, diced into small cubes
1 1/4 cups all-purpose flour
3/4 cup enriched corn meal
2 tsp. baking powder
1 tsp. salt
1 cup shredded cheddar cheese
1/2 cup finely chopped green onions
1 1/2 cups buttermilk
2 whole eggs, beaten

Heat oil in 10-inch cast iron skillet over medium heat. Add sausage and cook, stirring until sausage is crispy, about 7-8 minutes. Remove sausage from skillet. Keep skillet and drippings warm. Combine dry ingredients with cheddar cheese and green onions. Stir in buttermilk, remaining 1/4 cup vegetable oil and eggs, mixing until dry ingredients are moistened. Fold sausage in cornbread batter. Pour cornbread batter into warm cast iron skillet and bake for 25-30 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Serve warm as a side for gumbo.

They Are Sweet With Corn ,diced Red Pepper And Jalapeno. Does That Help Narrow It Down? I Think The Famous Dave’s One Sounds Close. I Will Try It And Let You Know. Thank You As Always You Come Through For Me. I’m Trying To Cook Up A Storm And Freeze Stuff. I’m Having Back Surgery And Will Be Down For A While.

Let me know if Famous Dave’s is close - you know I have many more! I hope your surgery goes fast and recovery is even faster! You will be in my prayers!

KW

MEXICAN HOMINY BREAD

2 pkg. Martha White buttermilk cornbread mix
1 can golden hominy with green and red peppers, drained
1/2 pt. jalapeno cheese

Mix as directed package. Add hominy and cheese. Pour mixture into large greased skillet. Bake at 425 degrees until golden brown, about 15 minutes.

JALAPENO CORNBREAD

3 c. cornbread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 lg. onion, grated
3 tbsp. sugar
1 c. cream style corn
1/2 c. or less jalapeno pepper (depending on how hot you like your food)
1 1/2 c. yellow cheese, grated
Garlic powder to taste
Crisp bacon, chopped
Red sweet pepper may be added

Mix above ingredients as in order above, bake in 375 degree oven for about 35 to 40 minutes.

OKLAHOMA CORNBREAD

1/2 c. all purpose flour
1 1/2 c. yellow corn meal
1 tsp. salt
3 tsp. baking powder
3 well beaten eggs
1 1/4 c. whole milk
1/3 c. melted butter

Optional additions:

1/2 c. chopped onions
1/2 c. chopped green chilies
1/2 c. chopped roasted red pepper
1 (8 oz.) can whole kernel corn (drained)
2 chopped jalapeno peppers
1 tbsp. paprika
1 tbsp. sugar

Preheat oven to 400 degrees. Beat all liquid ingredients except melted butter. Add dry ingredients and mix well. Stir in any optional additions and just before pouring into skillet, stir in melted butter. Bake for 25 minutes.

This is better with two or three of the optional additionals. Most Oklahomans don’t add sugar, but many in the South prefer sweeter cornbread. The best cornbread is made by greasing a cast iron skillet and preheating it in the oven while mixing the cornbread; the hot skillet makes a wonderful brown crust on the bottom of the cornbread.

MEXICAN CORNBREAD

1 1/2 c. self-rising corn meal
1/2 c. self-rising flour
1 egg, beaten
1 (12 oz.) can shoepeg corn, drained
1 (12 oz.) can creme corn, with liquid
1/2 c. chopped red & green bell pepper
2 tbsp. chopped jalapeno pepper, if you like it hot
Enough milk to make pourable consistency

Need:

2 #8 cast iron skillets or pans
2 tbsp. bacon drippings or vegetable oil

Preheat oven to 425 degrees. Combine egg, both corns and peppers; mix well. Add cornmeal and flour. Place both skillets in oven to heat. Add enough milk to cornmeal mixture to make soupy enough so that it pours easily. When oven reaches 425 degrees, remove pans and put 1 tablespoon oil or bacon grease in each, rotate pans to cover at least 1 inch upon side walls. Do this quickly.

Pour 1/2 of batter into each pan. Bake at 425 degrees for 20-25 minutes or until top is golden brown. When done remove by turning pan upside down on a towel and place on a cake rack. Serve immediately. The crispier the better. Goes great with chili, red beans and rice, blackeye peas, etc.

MEXICAN CORNBREAD

1 c. cornmeal
1 c. flour
4 tsp. baking powder
1 egg
2/3 c. milk
1 lg. can cream style corn
1/4 c. butter flavored cooking oil or melted butter
1 sm. jar chopped pimientos
2 tsp. rushed dried red peppers
4-6 chopped jalapeno peppers with juice
1 1/2 lbs. hamburger, cooked with salt, black pepper, chili powder, garlic powder, ground cumin & Accent to taste
1 c. grated cheddar cheese

Mix cornmeal, flour, baking powder, egg and milk. Add corn; stir. Add oil, butter, chopped pimiento, crushed dried red peppers and 1 to 2 tablespoons juice from canned jalapeno peppers.

Pour half mixture in hot greased large iron skillet or casserole dish. Sprinkle with cooked hamburger, jalapenos and grated cheese. Pour remaining half of corn mixture on top. Bake at 475 degrees for 20 to 30 minutes or until top is fairly brown. Serves 6 to 8. Good main dish served with a salad. Can be refrigerated or frozen.