Recipe courtesy of Alex Garcia

Spicy Cornbread with Jalapenos: Pan de Maiz

Save Recipe
  • Level: Intermediate
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

10 ounces flour

10 ounces cornmeal

3 ounces sugar

1/2 ounce baking powder

1/4 ounce baking soda

1/3 ounce salt

1/2 tablespoon cayenne

6 ounces hydrogenated vegetable shortening

2 eggs

2 cups buttermilk

1 ounce corn syrup, plus 1 1/2 cups

2 jalapenos, minced

1/2 cup small diced green bell pepper

1/2 cup small diced red bell pepper

1/2 cup small diced yellow bell pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. Sift the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne together in a bowl of a standing mixer. Add the shortening to the dry ingredients until completely combined. Add the eggs, buttermilk, and corn syrup.
  3. Fold in the jalapenos, green, red, and yellow peppers. Place batter 3/4 of the way up a lined mini muffin tin.
  4. Bake in the oven until an inserted toothpick comes out clean, about 25 minutes.

Spicy Cornbread

Spicy Cornbread Muffins

Spicy Cornbread Muffins

Spicy Cornbread Stuffing

Sweet and Spicy Cornbread

Spicy Cornbread with Green Chiles

Spicy Cornbread with Fresh Corn

Bacon Cornbread Fritters with Spicy Buttermilk Dip