Recipe courtesy of Alex Garcia

Spicy Cornbread with Jalapenos: Pan de Maiz

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


  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.
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