Recipe courtesy of Alex Garcia
Spicy Cornbread with Jalapenos: Pan de Maiz
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 588
- Total Fat
- 19
- Saturated Fat
- 1
- Carbohydrates
- 98
- Dietary Fiber
- 3
- Sugar
- 60
- Protein
- 8
- Cholesterol
- 34
- Sodium
- 497
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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.