Jalapeno Cornbread Muffins
Fall is the perfect time to make these "Jalapeņo Cornbread Muffins," recipe, great to serve with some Mexican food or simply as a tasty snack. Muffins are a nice snack to have throughout the day when you might be feeling hungry.
For a milder Jalapeņo muffin, remove the seeds from the jalapeņos before dicing. Some of the ingredients you will need for this Jalapeņo cornbread muffin recipe include yellow cornmeal, all purpose flour, sugar, baking powder, salt, jalapeņos, butter and buttermilk. To start preheat your oven to 400 degrees Fahrenheit. Whisk together first seven ingredients in a bowl. Place some butter in a medium microwave safe bowl. Microwave the butter at high for 30 seconds or until the butter melts. Whisk the buttermilk and egg into the melted butter. Add the buttermilk mixture to the cornmeal mixture, stirring until just combined. These jalapeņo cornbread muffins are tasty with some butter spread on them while they are still warm from the oven.
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Maize known in some English speaking countries as corn, is a large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize or corn kernels are often used in cooking as a starch. The six major types of corn are dent, flint, pod, popcorn, flour, and sweet. Corn is central to Mexican food. Almost every dish in Mexican cuisine uses corn. Maize is the main ingredient of tortillas, tamales, pozole, atole and all the dishes based on them, like tacos, quesadillas, chilaquiles, enchiladas, tostadas and many more. In Mexico even a fungus of maize, known as huitlacoche is considered a delicacy.
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