Jalapeno Blue Cornbread or Muffins
Servings Prep Time
8muffins or squares 10minutes
Cook Time
17-35minutes
Servings Prep Time
8muffins or squares 10minutes
Cook Time
17-35minutes
Ingredients
Dry ingredients
  • 1cup blue cornmeal
  • 1cup all purpose flour
  • 1/2teaspoon baking soda
  • 1/2teaspoon baking powder
  • 1/4cup granulated sugarnote: for a sweeter cornbread, add an additional 1/4 cup of sugar – 1/2 cup total.
  • 1teaspoon sea salt
Wet Ingredients
  • 2large eggsbeaten
  • 1/2cup buttermilk
  • 1/2cup milk
  • 3/4 cup butter
  • 1tablespoon buttersoftened, for greasing pan
Additions
  • 1/4cup frozen corn
  • 2tablespoons jalapenominced
Instructions
  1. Place oven rack in the middle position. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 9″ baking dish, 9″ cast iron skillet, or standard muffin tin with softened butter.
  2. Melt butter 3/4 cup butter. Set aside.
  3. In a large bowl, mix flour, cornmeal, baking soda, baking powder, sugar, and salt.
  4. Add buttermilk, milk, and eggs to the cornmeal mixture. Stir until incorporated.
  5. Stir in melted butter.
  6. Fold in the corn and jalapeno.
  7. Transfer batter to the baking dish or cast iron skillet.
  8. Bake. For baking dish: 30-35 minutes. For muffins: 17-25 minutes. The bread or muffins are done when the edges pull away from the sides of the dish/pan, and a toothpick inserted into the middle is clean.
  9. Baked dishes, let cool for 15 minutes. Cool muffins for 5 minutes before removing from tin.
Recipe Notes

This is a savory cornbread recipe. Served with a sweetened butter, we like the balance. But if you like a sweeter cornbread, add 1/4 cup of sugar, (1/2 cup total).

May we suggest? Serve with our Pumpkin Spiced Honey Butter.

Recipe courtesy of www.sisterspicekitchen.com
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