Jalapeno Cornbread Muffins

Cornbread is always good to go along with bean soup . But even to eat it alone is good too . So easy and no mess , and quick . You can always use a square pan for this , but i thought it’d be easier to track the macros per piece by putting it in a muffin pan .

This cornbread batter makes about 12 muffins , and you can add any kind of topping you want or leaving it as a plain one too . I used jalapeno the other day , you can use corn too i suppose , this is not really moist cornbread , it’s drier and more crumbly suitable for dipping in soup .

This recipe below is super easy and no mess , no need to use mixer , just use large bowl and whisk and you’re ready to go .

Ingredients :

• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1 cup finely chopped jalapeno ( about 3-4 large ones )
• 1/2 cup of sugar
• 1/2 tsp of salt
• 1.5 tbsp baking powder
• 2 large eggs
• 1 cup of milk
• 4 tbsp melted cooled unsalted butter

Direction :

• In a large mixing bowl , add both flour , salt , sugar and baking powder , mix well until everything is evenly combined .
• Add melted butter , lightly beaten eggs , and milk into the mixture . Whisk until just combined . Add in the jalapeno , mix .
• Use square pan , or muffin pans . Bake at 425 F , about 15 minutes .