Name: Spicy Cornbread with Jalapenos: Pan de Maiz
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 to 10 servings
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

Preheat oven to 350 degrees F.
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.
Fold in the jalapenos, green, red, and yellow peppers. Place batter 3/4 of the way up a lined mini muffin tin.
Bake in the oven until an inserted toothpick comes out clean, about 25 minutes.

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Spicy Cornbread with Jalapenos: Pan de Maiz

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