Notes: For bread that is sweeter and more tender, use the largest measure of sugar.
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
1/2 cup habanero or jalapeño jelly
How to Make It
In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.
Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeño jelly. Fill cups equally with remaining batter.
Bake in a 400° oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Serve hot or cool.
I like the idea of spiciness inside the cornbread muffin, but somehow this missed the mark for me. I found the cornbread to be dry and would like the spiciness of the habanero jam to be spread more evenly.
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