0.0 – 0 reviews • Cornmeal
| Level: |
Intermediate |
| Total: |
45 min |
| Prep: |
20 min |
| Cook: |
25 min |
| Yield: |
8 to 10 servings |
Ingredients
- 10 ounces flour
- 10 ounces cornmeal
- 3 ounces sugar
- 1/2 ounce baking powder
- 1/4 ounce baking soda
- 1/3 ounce salt
- 1/2 tablespoon cayenne
- 6 ounces hydrogenated vegetable shortening
- 2 eggs
- 2 cups buttermilk
- 1 ounce corn syrup, plus 1 1/2 cups
- 2 jalapenos, minced
- 1/2 cup small diced green bell pepper
- 1/2 cup small diced red bell pepper
- 1/2 cup small diced yellow bell pepper
Instructions
- Preheat oven to 350 degrees F.
- Sift the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne together in a bowl of a standing mixer. Add the shortening to the dry ingredients until completely combined. Add the eggs, buttermilk, and corn syrup.
- Fold in the jalapenos, green, red, and yellow peppers. Place batter 3/4 of the way up a lined mini muffin tin.
- Bake in the oven until an inserted toothpick comes out clean, about 25 minutes.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
588 |
| Total Fat |
19 g |
| Saturated Fat |
1 g |
| Carbohydrates |
98 g |
| Dietary Fiber |
3 g |
| Sugar |
60 g |
| Protein |
8 g |
| Cholesterol |
34 mg |
| Sodium |
497 mg |
