Copycat Raising Canes chicken tenders

Ingredients
Chicken Tenders

• 1 large egg
• 1 1/2 cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 1/2 cups (300 g.) all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 tsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• Vegetable oil, for frying (4 to 6 cups)

Cane's Sauce (from CJ Eats recipes)

• ¾ cup mayonnaise
• 1/3 cup ketchup
• 1/2 tsp black pepper, finely cracked
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tablespoon Worcestershire sauce

Directions
Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, and a few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds of pepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, until deeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4 minutes. Transfer to a wire rack.
6. If chicken is not fully cooked in fryer, bake at 400deg for 15 min (~10min in convection oven).

Cane's Sauce
Mix everything. Refrigerate

Chicken recipe from: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/

Sauce recipe from: https://cjeatsrecipes.com/raising-canes-sauce-copycat/

Copy Cat Cane's Chicken Fingers and Sauce

YIELDS: 4 – 6 SERVING(S)

Ingredients

Chicken Tenders

• 1 large egg
• 1 ½ cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 ½ cups (300 g.) all-purpose flour
• ½ cup cornstarch
• 1 ½ tsp. paprika
• 1 tsp. garlic powder
• ½ tsp. onion powder
• Vegetable oil, for frying (4to 6 cups)

Cane's Sauce

• ¾ cup mayonnaise
• 3 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• ¾ tsp. freshly ground black pepper
• ½ tsp. kosher salt
• ½ tsp. onion powder

Crinkle fries, for serving

Directions

Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, anda few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds ofpepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, untildeeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4minutes. Transfer to a wire rack.

Cane's Sauce

1. In a medium bowl, stir mayonnaise, ketchup, Worcestershire sauce, garlic powder, pepper, salt, and onion powder to combine.
2. Arrange chicken on a platter. Serve with sauce and fries alongside.

From: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/

Skillet-Roasted Chicken & Potatoes

Ingredients

• 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard 
• 1 tablespoon dry white wine, such as Chablis 
• 1 1/2 teaspoons fresh thyme leaves 
• 1/8 teaspoon sweet Hungarian paprika 
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop (Courtesy Ina Garten)

Skillet-Roasted Chicken & Potatoes

Ingredients:

• 4 to 8 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard (4T for 8 thighs)
• 1 tablespoon dry white wine, such as Chablis (2T for 8 thighs)
• 1 1/2 teaspoons fresh thyme leaves (1T for 8 thighs)
• 1/8 teaspoon sweet Hungarian paprika (1/4t for 8 thighs)
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions:

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon (1 1/2t for 8 thighs) salt and 1/2 teaspoon (3/4t for 8 thighs) pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt (1 1/2t for 8 thighs), and 1/2 (3/4t for 8 thighs) teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 - 25 minutes, until they’re tender and starting to brown. Return the chicken to
4. the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop

Reprinted from Modern Comfort Food, Copyright 2020 by Ina Garten, Clarkson Potter/Publisher. 

The Most Amazing Chocolate Cake

INGREDIENTS

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting

• 1 1/2 cups butter softened
• 8 oz cream cheese softened
• 1 1/2 cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about 1/4 cup milk as needed

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5. Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7. Frost with your favorite frosting and enjoy!
8. Chocolate Cream Cheese Buttercream Frosting
9. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
10. Add in cocoa powder and vanilla extract. Beat until combined.
11. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

NOTES
*Coffee can be used in place of the warm water. 
**For Cupcakes: https://thestayathomechef.com/chocolate-cupcake-recipe/

From: https://thestayathomechef.com/the-most-amazing-chocolate-cake/

Buttermilk Vanilla Waffles

Ingredients

• 6 1/2 ounces all-purpose flour (1 1/3 cup; 185g)
• 1 1/2 ounces powdered sugar (1/4 cup plus 2 tablespoons; 45g)
• 1/2 teaspoon (2g) kosher salt; for table salt, use half as much by volume or use the same weight
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (2g) baking powder
• 1 vanilla bean, split and scraped (or 1T vanilla extract)
• 14 ounces cultured lowfat buttermilk (1 3/4 cup; 395g) (can be 50/50 plain yogurt & milk)
• 1 1/2 ounces unsalted butter, melted (3 tablespoons; 40g)
• 2 large egg whites (about 2 1/2 ounces; 70g)
• 1 teaspoon (5ml) vanilla extract
• Maple syrup, for serving

Directions

1. For the Batter: In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and the scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed. Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.
2. For the Waffles: Set waffle iron to medium and preheat until the indicator is ready. For an 8-inch square machine, scrape in roughly half the batter. For a 7-inch Belgian machine, scrape in about one-third. Close lid and cook until waffle is golden brown but still steaming, 4 1/2 to 6 minutes depending on the depth and heat of your machine. Serve immediately, with copious amounts of maple syrup, and griddle remaining batter as before.

From: https://www.seriouseats.com/recipes/2016/04/buttermilk-vanilla-waffles-recipe.html

Buttermilk Fried Chicken Tenders

INGREDIENTS

FOR THE MARINADE

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

From: https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html

Copycat Ding Dong Cupcakes

Servings: 12

INGREDIENTS
CUPCAKE BATTER

• 3/4 Cup All Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/2 Cup White Sugar
• 1/4 Cup Light Brown Sugar
• 1/2 Cup Unsalted Butter
• 2 Egg(s)
• 1 Tsp Vanilla Extract
• 1/2 Cup Buttermilk

MARSHMALLOW FILLING

• 2 Egg Whites
• 1/2 Cup White Sugar
• 1/8 Tsp Cream of Tartar
• 1/2 Tsp Vanilla Extract

CHOCOLATE GANACHE

• 2/3 Cup Chopped Dark Chocolate
• 1/2 Cup Heavy Cream

VANILLA BUTTERCREAM TOPPING

• 1 Tbsp Unsalted Butter
• 1 Cup Powdered Sugar
• 2 Tsp Milk
• 1/4 Tsp Vanilla Extract

DIRECTIONS
CUPCAKES

1. Preheat oven to 350°F.
2. In a large bowl, sift flour, cocoa powder, baking soda, baking powder then add sugars and mix.
3. In a separate bowl, melt butter and add eggs, vanilla and buttermilk and whisk until smooth.
4. Add wet mixture to dry mixture and fold until combined.
5. Spoon mixture into muffin pan lined with paper.
6. Bake for 18 to 20 minutes.
7. Let cool on wire rack.

MARSHMALLOW FILLING

1. Using a double-boiler, melt egg whites, white sugar and cream of tartar, whisking constantly. Using a candy thermometer, heat mixture to 120F which should be around 5 to 6 minutes.
2. Remove from heat and mix using electric mixer for approximately 7 minutes until the mixture is white and fluffy.
3. Add vanilla and beat for another 30 seconds.

ADD FILLING TO CUPCAKES

1. Cut a small hole on the top of each cupcake (keep cake cores). Using a pastry bag, pipe marshmallow filling into each cupcake - be careful not to overfill. Cut top off of cake cores and press on top of marshmallow filling.

CHOCOLATE GANACHE TOPPING

1. Place 2/3 cup of chopped dark chocolate in a bowl. Heat 1/2 cup heavy cream on low heat (do not boil).
2. Pour warm cream over chocolate and leave for 1 to 2 minutes.
3. Gently whisk the mixture until smooth. Put mixture into the fridge for 20 minutes or so until it thickens. Give ganache a stir and drizzle over the top of each cupcake.

VANILLA BUTTERCREAM TOPPING

1. In a small bowl, add 1 Tbsp of softened butter and stir with a spoon. Add 1/3 cup powdered sugar, 2 tsp milk and 1/4 tsp vanilla extract and stir together. Once smooth, add 1/2 cup powdered sugar and stir. Transfer mixture to piping bag and pipe swirls on top of each cupcake.

From: https://www.hotrodsrecipes.com/ding-dong-cupcakes/

Naturally-Dyed Red Velvet Cake with Cream Cheese Frosting

Makes: an 8-inch cake with two layers or 24 standard cupcakes

For the cake:

• 1 cup beet purée, from fresh red beets (not cooked; chop & puree in food processor)
• 3/4 cup buttermilk
• 1 tablespoon white wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 1/2 cups cake flour (make cake flour by 1C - 2T regular flour + 2T corn starch)
• 3 tablespoons cocoa powder, not Dutch-process
• 2 teaspoons baking powder
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 cup neutral-flavored oil
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs

Directions:

1. Preheat oven to 350° F and position a rack in the center of the oven. Butter two 8-inch cake pans and line them with parchment paper. Butter the paper too, then dust the pans with flour.
2. Add the beet purée, buttermilk, vinegar, lemon juice, and vanilla extract to a food processor fitted with the steel blade and process until very smooth. 
3. Sift the cake flour, cocoa powder, baking powder, cream of tartar, and salt together in a bowl. In a large bowl, beat the sugar, oil, and butter together until creamy. 
4. Add the eggs one at a time, mixing for 30 seconds after each addition. Alternating, add the flour mixture and beet mixture, beginning and ending with the flour mixture. 
5. Divide between the prepared pans and bake until a bake tester inserted into the center of the cake comes out clean, 20 to 30 minutes. Cool the cakes on a rack for 20 minutes, then invert onto the rack to cool completely.
6. For cupcake: Bake for 20 to 25min for regular size cupcakes

Note: The acid and uncooked beets is  necessary for the red color to stay in cake

For the cream cheese frosting:

• 8 ounces cream cheese, at room temperature
• 8 ounces unsalted butter
• 2 tablespoons crème fraîche
• 1 pound confectioners' sugar
• 1/2 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
• 1 teaspoon vanilla extract
• 1 pinch salt

Directions:

1. Beat the butter and cream cheese together on high speed until fluffy and smooth
2. Add the crème fraîche. 
3. Turn the mixer to low and gradually add the confectioners' sugar until just combined, then turn the mixer up to medium-high and beat until fluffy and smooth, making sure to stop the mixer and scrape down to the bottom of the bowl so everything is evenly mixed. 
4. Add the lemon zest, vanilla extract, and salt. 

To assemble the cake: Trim the tops of the cake layers so they are flat, if necessary. Place one layer on a serving plate or pedestal and spread about 1 cup of frosting on top. Top with the second cake layer, then smooth a thin coat of frosting on the outside of the cake. Chill for at least 30 minutes, then cover the cake with a second, heavier coat of frosting to finish.

From: https://food52.com/recipes/40622-naturally-dyed-red-velvet-cake-with-cream-cheese-frosting

Quinoa Pancakes

INGREDIENTS

• 1 cup whole-wheat flour
• ½ cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• ⅛ teaspoon salt
• 2 large eggs
• 1 ½ cups buttermilk
• 1 teaspoon vanilla extract
• 3 tablespoons canola oil
• 1 cup cooked quinoa (any type)
• 1 ½ cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional

PREPARATION

1. Sift together the flours, baking powder, baking soda, sugar and salt.
2. In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
3. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
4. Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
5. Serve hot with butter and maple syrup.

From: http://cooking.nytimes.com/recipes/1013615-quinoa-pancakes

Peach Cobbler

Recipe courtesy Kristina Williamson, Schooner Ellida, Rockland, Maine

Prep Time: 20 min; Cook Time: 30 min
Serves: 6 to 8 servings

Ingredients
Cobbler filling:

4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour

Cobbler crust:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream

Directions

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_19651_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Jalapeno Corn Bread

Ingredients:

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 8 tablespoons sugar (still adjusting - was 6T, try8)
  
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/2 cup olive oil (still adjusting, was 1/4c, try 1/2c)
  
• 3 jalapeno peppers, seeded and finely chopped

Directions

1. In a bowl, combine the first six ingredients and jalapenos. In another bowl, whisk the eggs, buttermilk (or 1T lemon juice then milk to make 1C, let sit 5min) and oil. Add to the dry ingredients and stir just until moistened. Pour into a greased 9-in. square baking pan.

2. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Based on: http://allrecipes.com//Recipe/jalapeno-corn-bread/Detail.aspx

Jalapeno Cheese Bread

Ingredients:
1 packet of yeast (2 1/4 teaspoons)
1/4 cup of warm water
4 tablespoons of melted butter
1 egg
2 1/2 cups of bread flour (I used King Arthur) plus more if needed
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of Longhorn (or any other cheddar such as Colby) cheese, grated.
1 cup of buttermilk
1 teaspoon of sugar
1 teaspoon of salt (can add more to taste)

Method:
1. Mix together the yeast and water.
2. Mix together the melted butter, egg and buttermilk and add to yeast and water.
3. Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
4. Place dough on a floured surface and knead for five to ten minutes until dough is smooth.
5. Form dough into a ball and place into a bowl greased with butter.
6. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
7. Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.
8. When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4). You can also sprinkle semolina in the bread pan for additional friction.
9. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
10. Preheat oven to 350 degrees.
11. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
12. Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!

From: http://homesicktexan.blogspot.com/2007/09/so-goode-jalapeno-cheese-bread.html
(adapted from a Sheila Lukins recipe found in the Houston Chronicle)