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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Connolly Family Jalepeno Cornbread Muffins Recipe

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This recipe for Connolly Family Jalepeno Cornbread Muffins is from The Family Ties Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. sugar
1/2 tsp. salt
1 c. flour
1 c. yellow corn meal
1/4 tsp. Tabasco
1/4 c. melted butter
1 c. buttermilk
2 eggs, lightly beaten
2 or 3 jalapenos, seeded & diced
1 c. diced red pepper
1 c. Monterey Jack cheese, diced
1/2 c. green onions, chopped
Directions:
Directions:
Whisk the butter, buttermilk, Tabasco and eggs together in a large bowl. Add the sugar, salt, corn meal and flour, stirring until smooth. Fold in the remaining ingredients. Spoon into a 12-muffin baking pan and bake at 350 degrees F for 20 to 30 minutes, or until slightly golden brown. Remove from pan and serve warm.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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