Jalapeño Cornbread Muffins, a rich batter of cornmeal and luscious yogurt, elevating an old southern recipe to a new level of health and flavor!
Course Bread
Cuisine American
Diet Gluten Free
Keyword Jalapeño Cornbread Muffins
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Equipment
Muffin tin
Non-stick spray
Ingredients
1 1/2cupsGluten-free flour
3/4cupCorn meal
1/4cupSugar
1tbspBaking powder
1/2tspSalt
1cupThick Plain Yogurt
1/2tspBaking soda
2Eggs
3/4cupGoat Milk or Buttermilk
1/3cupOlive oil
1cupCorn
2Small Jalapeños 1 finely chopped plus 1 for garnish
pinchCoarse salt
Instructions
Preheat the oven to 350. Lightly grease the muffin tin.
In a medium bowl, mix the flour, corn meal, sugar and baking powder in a bowl and set aside.
In a large bowl, mix the yogurt and baking soda. Stir and let it set for 5 minutes.
Add the eggs, oil and milk to the yogurt mixture. Whisk to incorporate.
Fold in the dry ingredients, add corn and 1 finely chopped jalapeño. Add a little extra milk if needed to make a smooth batter (not runny nor dry).
Place the batter evenly into the prepared muffin tin, or a loaf pan. With the remaining jalapeno, arrange very thin slices of jalapeño across the top and a sprinkle of coarse salt.
Bake in a 350 degree oven until tester (toothpick), comes out clean, about 25-minutes..
Cornbread will last up to a week in the fridge or freezes well.