How to Bake Sweet Jalapeno Mozzarella Cornbread Muffins : The 'How to Cook' Blog

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How to Bake Sweet Jalapeno Mozzarella Cornbread Muffins

Posted by Kimberly on Nov - 28 - 2012 with 0 Comment

Today, I’m making a soon-to-be favourite in our household…

Sweet Jalapeno Mozzarella Cornbread Muffins from scratch, and they are going to a fellow gymnastics coach of mine, Sarah Morin at Gymnastics Energy, for doing me a great favour. Thanks, Sarah!

When I make cornbread, I like it sweet, so today, I’m using the basic recipe for my Kickin’ Sweet Southern Cornbread and kicking that up with some “jalapeno popper” flavor.

Type: Muffin Recipe
Serve With: Softened butter
Prep Time: 8 mins
Cook Time: 10-12 mins
Yield: 1 1/2 dozen muffins

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

1 3/4 cups yellow cornmeal
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1/8 tsp freshly cracked black pepper
3/4 cup sugar
2 large eggs
2 1/3 cups milk
2/3 cup mozzarella cheese – * optional
1/2 jalapeno pepper – finely chopped; minus seeds and veins
* 2-3 dashes Chipotle chili powder – * optional
* 2/3 cup whole kernel corn – * optional

Instructions:

Preheat oven to 425 degrees, on the convection setting, if you have that on your oven.
In a large mixing bowl, combine all dry ingredients, including jalapeno pepper, and whole kernel corn (optional).
In a small mixing bowl, beat eggs until frothy, and mix with milk.
Pour half of wet ingredients into dry ingredients and combine evenly. Add remaining amount of wet ingredients into dry ingredients, and combine evenly.
Into sprayed muffin pans, pour cornbread batter til cups are 3/4 full.
Bake in oven for 10-12 minutes, starting to check on them at 8 minutes, or until golden brown and tester comes out clean.

These were ‘rockstar’ muffins! So yummy.

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I hope you enjoy this Pepper Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!