I love that these jalapeno cornbread muffins combine south-of-the-border flavors from my adopted cuisine, Tex-Mex, with my southern Kentucky roots. Cornbread is so easy to stir up, and this recipe spices it up a little, with the addition of jalapeño, onions, and a little taco seasoning mix for good measure. The recipe makes 12 muffins, but my Hubby had three!
Ingredients
- 0.25 cups unsalted butter
- 0.5 cups onion
- 0.25 cups jalape
- 2 large eggs , lightly beaten
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 0.5 cups all-purpose flour
- 1 teaspoon taco seasoning , or to taste
- 1 teaspoon salt , or to taste
- 0.5 teaspoons baking soda
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C) and grease the cups of a 12-muffin tin.
-
2
Place 1/4 cup butter in a small skillet and melt. When butter is melted, add onion and minced jalapeño and cook, stirring occasionally, 3 to 5 minutes. Set aside to cool.
-
3
In a mixing bowl, combine beaten eggs and buttermilk, stirring briskly to combine.
-
4
In a separate bowl, whisk together cornmeal, flour, taco seasoning, salt, and baking soda.
-
5
When the onions and jalapeños have cooled to room temperature, combine with egg and buttermilk mixture, stirring briskly.
-
6
Add wet ingredients to dry ingredients, stirring until dry ingredients are just moistened and there are no lumps. Pour batter evenly into prepared muffin cups. Place a slice of jalapeño on top of each muffin.
-
7
Bake in the center of the preheated oven until browned and a toothpick inserted into the middle of the muffin comes out clean, about 25 minutes. If it does not come out clean, bake about 5 minutes more and test again.
-
8
Cool in the pan on a rack, about 5 minutes. Serve warm.
Nutrition Facts
Per serving
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