Recipe Video
Ingredients
- 1/2 C Corn
- 1 C Yellow cornmeal
- 1 C All-purpose flour
- 1 Tbsp Honey
- 2 tsp Baking powder
- 1/2 tsp salt
- 1 C low-fat milk
- 1 Large egg
Directions
Mise En Place
- Preheat oven to 400. Using nonstick spray, spray a muffin sheet thoroughly (recipe makes either 9 large muffins or 12 small muffins).
Prepare
- Combine cornmeal. flour, sugar, baking powder and salt into a medium bowl. Whisk and set aside.
*Ingredients listed above can be replaced with one box of cornbread mix
- Combine egg and milk with a whisk in a separate bowl, then add to dry ingredients.
- Using a spoon, stir until combined.
- Add in the remaining ingredients and stir until combined.
- Using a 1/3 cup measure, scoop the batter and pour in the muffin tin.
- Bake for 11-14 minutes, until golden brown
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Jalapeños are harvested when they are dark green, but slowly turn red as they mature. They are a great source of vitamins A and C.
Cornbread has been around for a long time and was actually enjoyed by Native Americans for thousands of years before European settlers arrived.
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