Jalapeño Cornbread

Add a kick to your cornbread.

 

 

 

 

 

 

 

Jalapeño Cornbread

Yield: 12 muffins

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup sugar
  • ¼ cup honey
  • 2 eggs
  • ½ cup buttermilk
  • 1 tablespoon green pepper hot sauce
  • 1 cup cream-style corn
  • 2 jalapeños, sliced for garnish

Instructions

  1. Preheat oven to 400°F.
  2. Line muffin tins with paper liners.
  3. In a bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda and set aside.
  4. Using an electric mixer, cream together butter and sugar until fluffy. Add honey and eggs, beating for an additional 2-3 minutes.
  5. Stir in dry ingredients and mix until just combined.
  6. Stir in buttermilk, hot sauce, and corn.
  7. Spoon about ¼ cup batter into each muffin cup.
  8. Garnish with sliced jalapeños onto each muffin.
  9. Bake for 15 minutes or until a toothpick tester comes out clean.
http://www.christyvega.com/eat/jalapeno-cornbread/