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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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You will need a dare to take a bite out of this daring take on cornbread muffins Ingredients:
2 cups self rising flour |
3/4 cups yellow corn meal |
2 tablespoond honey |
2 teaspoons both baking powder and soda |
1 teaspoon salt |
2 eggs |
1 tablespoon cayanne papper |
2 teaspoons chipolte pepper sauce ( tobascco has the best ) |
1/4-1/2 cups whole milk |
Directions:
1. In a large bowl sift flour, corn meal, baking powder-soda, salt and cayanne papper ( the add of a little fresh ground pepper is great)
2. now in a seperate medium bowl wisk eggs honey and papper sauce until foamy. start off with mixing in 1/4 cup milk into egg mix and now mix in your flour mix, you may need up too 1/2 a cup or more milk depending where in the world you sit at and the weather that day. once it looks like a thick pancake batter you can add additionals like slices jalipano or maby some cheddar to cool off the heat. now bake in your pre-eated oven at 350 for about 20 min. or until toothpick comes out cleen
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