Mexicali Cornbread Muffins |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Simple cornbread recipe with an added bit of flavor and color. This is a very toned down version for the newbies. If you like it hot- just add a little cayenne, double the jalapeno or drain and add a can of spicy Ro*Tel. Ingredients:
1 cup corn meal |
1 cup flour |
1/4 cup sugar |
4 tsp. baking |
3 fine diced large jalapenos |
1 cup corn |
1 cup shredded cheddar cheese |
1/2 diced med white onion |
1/2 tsp salt (optional- i don't use) |
1 egg |
3 tbl. vegetable oil. |
1 1/4 cup milk (or 1 cup milk and 2 ttbl. sour cream) |
Directions:
1. Preheat oven to 450
2. Mix all dry ingredients
3. Mix egg, milk and veg. oil separately
4. Reserve jalapeno, onion, cheese and corn separately
5. ***Important- liberally oil muffin pan and preheat the oven to 450 degrees before you add your cornmeal mix. This browns the bottom of the muffins and forms a desirable crispy layer.***
6. Mix the wet and dry ingredients together and stir in the jalapeno mix.
7. Fill each muffin container 3/4 full, ****watch out for popping oil****
8. Bake for approx. 15 minutes or until a golden brown color is achieved.
9. take a small spoon or spatula and remove the muffins immediately; they will burn if you leave them in the pan to cool.
10. Best eaten hot w/ black eyed peas and ham or just plain butter.
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