Monday, May 27, 2013

Jalapeno Cornbread Muffins

These would be so good with a bowl of chili!



3 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. salt
2 cups milk
3 large eggs, slightly beaten
1/2 lb. (2 sticks) unsalted butter, melted and cooled
2 cups sharp cheddar, shredded plus extra for garnish
3 jalapenos, seeded and minced (optional)
-Preheat oven to 350 F.
-Grease a 9x13 inch baking pan or 2 muffin tins, set aside.
-Combine the first five ingredients into a large bowl.
-In a separate bowl, combine the eggs, milk and cooled butter.
-Stir the wet ingredients into the dry and mix, be careful not to over mix.
-Fold in the two cups of the cheddar and jalepenos
-Pour the batter into the prepared pan and top with the remaining cheddar and scallions.
-Bake for 25-35 minutes, or until a toothpick comes out clean

So good slathered with butter too!


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