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Cornbread With Jalapeno Peppers
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 min
- Yield
- 12.00 serving(s)
Categories
- savory muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cornbread With Jalapeno Peppers brings together 2 cups yellow cornmeal, 1 cup flour, 1 1/2 tablespoons baking powder in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 2 cups yellow cornmeal
- 1 cup flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 2 tablespoons brown sugar
- 3 eggs
- 1 1/3 cups milk
- 1/2 cup butter, melted
- 1 cup canned corn, drained
- 1/2 cup grated cheddar cheese
- 1/2 cup grated carrot
- 1/2 cup grated onion
- 1/4 cup finely chopped fresh jalapeno pepper
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Instructions
Mix dry ingredients together in lg bowl.
In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
Add remaining ingredients and combine thoroughly.
Fill lightly-greased 12 c muffin pans ½ full w/ batter (or turn into greased 9"x13" pan).
Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven.
Let cool before turning muffins out.
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