Sunday, April 25, 2010

Cilantro Jalepeno Corn Bread

This muffin had to happen. The flavors are just too good to hide from!
Complexity Level:  Easy
Cilantro Jalapeno Corn Bread
What You Need:
1 1/2 cups Corn Meal
1 tbsp Flour (Can use Gluten Free)
2 1/4 tsp Baking Powder
1 tbsp Sugar
2 Eggs
2/3 cups Oil
1 cup Buttermilk (or plain milk if on budget)
1/2 tsp Baking Soda
1 can Creamed Corn
1/2 Bunch Fresh Cilanto (minced)
1 1/2 Jalepenos (cleaned/ minced)

Preheat oven to 350 degrees Fahrenheit. Mix the eggs, oil, buttermilk, sugar, and creamed corn in a large bowl. Fold in the flour, cornmeal, baking soda, and baking powder. At this point you can fold in the cilantro and jalepenos.

Pour into greased muffin tins, greased baking dish, or (2) loaf pans and bake 15-20 minutes (muffins) to an hour (loaves/baking dish). Let cool for 25 minutes before serving. Yum!

I have never had corn bread this moist. This recipe (Classic Corn Bread) is the best by far!


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