Name: Jalapeno Cornbread Muffin
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 muffins
Ingredients: 1 cup pastry flour; 1/2 cup yellow cornmeal; 1/8 cup granulated sugar; 1/3 tablespoon baking powder; 1/3 teaspoon baking soda; 1/3 teaspoon salt; 5 ounces buttermilk; 1/3 cup shredded Cheddar; 1/3 cup shredded Monterey Jack cheese; 1/8 cup chopped jalapenos; 2 green onions, sliced; 1 large egg; 1/4 bunch fresh cilantro, chopped; 1/4 cup melted butter; Nonstick cooking spray, for the muffin tin

Directions

Preheat the oven to 350 degrees F.
Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Upper Crust Bakery, Chico, CA

On Tonight

Jalapeno Cornbread Muffin

Categories:

Related Pages