Recipe

Mexicali Cornbread Muffins Recipe

Add Step-by-Step Photos	Kitchenfire / All my dishes 7 months, 3 weeks ago Simple cornbread recipe with an added bit of flavor and color. This is a very toned down version for the newbies. If you like it hot- just add a little cayenne, double the jalapeno or drain and add a can of spicy Ro*Tel. Prep:8m Cook:15m Servings:8	Kitchenfire
	mexican cornbread muffins

Chopped side ingredi

consistency of mix b

Hot out of the oven-

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Ingredients

1 cup corn meal

1 cup flour

1/4 cup sugar

4 tsp. baking

3 fine diced large jalapenos

1 cup corn

1 cup shredded cheddar cheese

1/2 diced med white onion

1/2 tsp salt (optional- I don't use)

1 egg

3 Tbl. vegetable oil.

1 1/4 cup milk (or 1 cup milk and 2 Ttbl. sour cream)

Directions

Preheat oven to 450

Mix all dry ingredients

Mix egg, milk and veg. oil separately

Reserve jalapeno, onion, cheese and corn separately

***Important-- liberally oil muffin pan and preheat the oven to 450 degrees before you add your cornmeal mix. This browns the bottom of the muffins and forms a desirable crispy layer.***

Mix the wet and dry ingredients together and stir in the jalapeno mix.

Fill each muffin container 3/4 full, ****watch out for popping oil****

Bake for approx. 15 minutes or until a golden brown color is achieved.

take a small spoon or spatula and remove the muffins immediately; they will burn if you leave them in the pan to cool.

Best eaten hot w/ black eyed peas and ham or just plain butter.

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