Jalapeno Corn-Bread Muffins

Page 130

Cuisine: Southwestern | Course Type: Breads

(1 review)

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Recipe Review

I baked this in an 8x8 pan rather than muffin cups but it came out quite good with an additional ten minutes in the oven. The batter is very thick and stiff and it was like spreading bar cookie dough in pan, unlike the cornbread batter I am used to. I did not use the diced jalapenos as the cheese I used was a very hot habanero cheddar....trust me, there was plenty of heat in this cornbread! The recipe says it is best eaten warm but I actually liked it a bit better after it cooled.

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