Kick up the heat with this jalapeño cornbread recipe from Frisco Style Magazine!

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 6 people

INGREDIENTS

• 1 jalapeño pepper
• 1 large egg
• 1 cup(s) cornmeal
• 3 cup(s) packed brown sugar
• 2 tablespoon(s) honey
• 1 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/8 teaspoon(s) salt
• 2 tablespoon(s) vegetable oil
• 1 cup(s) buttermilk
• 1/2 cup(s) butter

INSTRUCTIONS

1. Preheat your oven to 375 degrees. Spray cooking spray on a muffin pan.
2. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
3. In another bowl, whisk the melted butter, oil, brown sugar and honey (until smooth) before adding your egg. Next, whisk in the buttermilk.
4. Combine the wet mixture with the dry mixture and stir. Add your peppers.
5. Add your batter to the muffin pan and cook for 20-25 minutes.