**This is not a gluten-free recipe and was posted before I eliminated gluten from my diet. **
Who doesn't love cornbread? And to get real cornbread (cornbread that isn't sickeningly sweet) in Michigan, I have to whip some up myself. I love regular cornbread, but I always had a particular fondness for Mom's Mexican cornbread. It's perfect with a pot of chili... or with black-eyed peas and greens on New Year's Day. So I was especially excited to find a recipe for jalapeno cornbread in May's cookbook of the month.
Jalapeno cornbread mini muffins (adapted from "The Complete Cooking Light Cookbook")
3 Tbsp whole white wheat flour
3 Tbsp yellow cornmeal
1/2 tsp baking powder
1/8 tsp salt
3 Tbsp milk
1/2 Tbsp canola oil
1/4 cup corn (frozen and thawed is fine)
2 Tbsp chopped cilantro
1 tsp minced jalapeno
Combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir together milk and oil in a separate bowl, and then add this to dry ingredients. Fold in corn, cilantro and jalapeno. Oil 9 mini muffin cups (or 3 regular size ones) and evenly pour batter into them. Bake at 350 for about 25 min, or until they're brown and toothpick inserted in center comes out clean. Makes 9 mini muffins (or 3 regular muffins).
I have one complaint: these were not hot enough. They would be great if you avoid spiciness, but I could have used 2-3 times more jalapeno. Otherwise they tasted great. They had a really great texture, even without the egg (I left this out because I quartered the recipe and didn't feel that a quarter of an egg would make much of a difference). If you're making a bigger batch, go ahead and add an egg in with the milk and oil for good measure. They didn't quite compare to Mom's cornbread, but it's a good starting point, and adding more pepper would make the competition a lot closer.