Cornbread Muffins- Eastside Cafe's
This corn bread recipe is traditionally served before mealsat the Eastside Cafe on Manor Road in Austin, Texas. AJ also makes these. The recipe is found in Inside Eastside on page 18.
Yield: 24 muffin
Oven temperature: 375 degrees F.
Description: southwestern cornbread with a kick
Suggestions: don�t over bake.
Ingredients
2 1/4 c. yellow cornmeal |
4 Tbs. unsalted butter, melted |
1 1/4 c. all purpose flour |
2 eggs |
2 Tbs. baking powder |
2 1/2 c. buttermilk |
1/2 tsp. salt |
6 Tbs. canola oil |
1/2 tsp. baking soda |
1 1/2 c. grated cheddar cheese |
5 Tbs. sugar |
2 Tbs. canned jalapenos, minced (double the amt before mincing) |
Directions:
Preheat oven to 375 degrees F.
Place cornmeal, flour, baking powder, salt, baking soda, and sugar in a mixing bowl.
Melt butter.
In a large mixing bowl, combine eggs, buttermilk, canola oil, cheddar cheese, and jalapenos.
Add dry ingredients and combine.
Add melted butter and mix well.
Spray 3" muffin pans with PAM cooking spray.
Fill muffin pans half full (about 1/4 c. per muffin)
Bake for 25 minutes or until golden brown.