Jalapeno Cornbread

I received compensation from Alka-Seltzer® to write this post. All opinions are entirely my own. #MyFoodMoment #CollectiveBias

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Ingredients: 

1 cup flour

1 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup unsalted butter, melted

1/2 cup sugar

2 eggs

1 tablespoon honey

2 jalapeños, seeded and diced

Instructions: 

1) Preheat oven to 375 degrees F. Coat a cupcake pan with spray.

2) In a large bowl, combine flour, cornmeal, baking soda and salt.

3) In another bowl, whisk buttermilk with butter, sugar, eggs and honey. Pour wet ingredients into dry and mix. Add jalapeños and stir to combine.

4) Scoop batter evenly into muffin tray. Place into oven and bake for 20 minutes until toothpick comes out clean in the center. Let cool before removing from tray.

Jalapeno Cornbread

Ingredients

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon honey
  • 2 jalapeños, seeded and diced

Method

  1. Preheat oven to 375 degrees F. Coat a cupcake pan with spray. 
  2. In a large bowl, combine flour, cornmeal, baking soda and salt. 
  3. In another bowl, whisk buttermilk with butter, sugar, eggs and honey. Pour wet ingredients into dry and mix. Add jalapeños and stir to combine. 
  4. Scoop batter evenly into muffin tray. Place into oven and bake for 20 minutes until toothpick comes out clean in the center. Let cool before removing from tray. 
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