Jalapeño Cornbread

Surely you remember these rolls. Your mother used to make your sandwiches with them.

Makes 1 dozen 'muffins'

2 cups yellow cornmeal
1 cup flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 eggs
1 1/3 cup milk
1/2 cup unsalted butter, melted
1 cup canned sweet corn kernels, drained
1/2 cup cheddar cheese, grated
1/2 cup carrots, grated
1/2 cup onion, grated
1/4 cup jalapeño pepper, finely chopped
Recipe

Steps:

  1. Preheat oven to 400°.
  2. In a large bowl stir together cornmeal, flour, baking powder, salt and brown sugar.
  3. Whisk together eggs, milk and butter. Stir into dry ingredients.
  4. Add corn, cheese, carrots, onion and jalapeño. Stir to thoroughly to combine.
  5. Pour into muffin tin, filling just to top. Bake for 30 to 35 minutes until a toothpick inserted in center comes out clean.