Friday, February 3, 2012

best cornbread ever..

I made this recipe this week (the full recipe). It made about 48 muffins. I halved the recipe for y'all but you can certainly double it easily. The dry measurements should be weighed not "measured." This is standard for anything because the volume is not equal to the weight. DUH! So measure all "dry" aka non-liquid ingredients.

Anyway, I made so many muffins I was handing them out to the neighbors. Here you go Hash just for you!
Jalapeno corn muffins:
Preheat oven to 375 degrees.

You'll need:
6 oz. all purpose flour
6 oz. corn meal
1.5 oz. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
12 oz. buttermilk
3 eggs
4 fl. oz. oil
3 oz. corn kernels
3 oz. cheddar cheese
2 oz. jalapeno pepper

*The highlighted items I normally add to my liking.

Sift all dry ingredients into a bowl. Add all wet to another bowl. Combine wet into dry. Don't over mix. Place into muffin lined muffin tins. Bake 20-25 minutes or until brown and a toothpick is clean if stuck in the middle.



  1. That looks soooo good. Plus, it's a great idea for the Superbowl. :)

  2. Oh my gosh this looks so delicious! So excited to try this recipe! Thank u!


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