Jalapeño Cornbread

Jalapeno_cornbread

Jalapeño Cornbread

Add a kick to your cornbread.
Servings 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
 

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

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