The phrase “I don’t like cornbread” has never been stated within my range of hearing. Perhaps this is sheer probability, but it dawned on me today that every person I know enjoys a good cornbread.
Sweet cornbread with honey, cakey cornbread, cheesey cornbread, cornbread with sausage, cornbread stuffing, cornbread that is served hot and slathered in butter. It does not matter much what form cornbread takes, it is always well received. This recipe in particular is one I personally would crumble up and put in a big bowl of chili with extra cheese and chives on top.
This recipe is great for any time of the year as it can be paired with just about anything, especially meat dishes. Perfect for entertaining guests at your Super Bowl party in a few days, this recipe (as shown) can be made into individual muffin-sized portions, which is easy to serve and can match up with your other appetizers and/or grilled and baked dishes.
jalapeño Pepper Jack Cornbread Muffins
- 1 ½ cups cornmeal
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup whole wheat pastry flour
- 1 egg
- 1 cup organic milk
- 1/3 cup olive oil
- 2 cups shredded pepper jack cheese
- 2 jalapeños roasted, de-seeded and chopped
Preheat the oven to 400 degrees and butter/oil/spray a muffin pan. If you have a gas range, grab a pair of tongs and roast the two jalapeños over the flame carefully until the skin blackens. Allow them to cool. In a mixing bowl, combine all wet ingredients and stir well to combine. Add the cornmeal, salt, baking powder and whole wheat pastry flour and incorporate into the wet ingredients. Cut the stems off the jalapeños and de-seed and chop them before adding them to the other ingredients. Finally, add the shredded cheese and incorporate peppers and cheese into the batter.
Pour batter into the muffin pan, filling about 3/4 of the way up so that the muffins have room to grow. Bake in the oven for 20 - 25 minutes until a toothpick comes out clean and the tops of the muffins are slightly brown. Serve with more grated cheese or butter!