Monday, August 6, 2012

Jalapeno Cornbread Muffins: Part 2







I got one gripe from the first go-around of this recipe because I used pre-made cornbread mix, Jiffy. So I decided to make this one from scratch instead. It's pretty simple to throw together, though I think the muffins taste pretty similar in the end. I was planning on throwing in shredded cheese like last time but they were unavailable for consumption (moldy) and I didn't want to make a trip to the grocery store for more. Still, these muffins came out well. They were also made for a potluck. :o)

1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3-4 Tblspn sugar
1/4 to 1/2 cup chopped jalapeno peppers (Mine were from a jar.)
1 cup canned corn kernels, drained, optional (substituted one 16 oz can corn)
1 cup (4 oz) finely shredded Mexican blend cheeses or Cheddar cheese (did not have, so did not use)
1 1/4 cup buttermilk (substituted whole milk)
2 large eggs
6 Tblspn melted butter

Directions:
1. Preheat oven to 400 degrees Fahrenheit. Grease a 12-hole muffin tin. (I used two 12-hole muffin tins.)

2. In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped jalapenos, corn kernels, and cheese.

3. In another bowl, whisk together the milk, eggs, and melted butter. Stir into dry ingredients until well moistened. Spoon batter into prepared tins. Bake for 30 to 35 minutes or until lightly browned and firm.

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