Most people don’t know this about the founder of our organization, but she LOVES to cook and this gem just happens to be one the experiments that she cooked up this past Sunday. Don’t forget to check out the Jalapeno Tea recipe that she share around this time last year.
Before you start this recipe don’t get this confused with the normal old cheese cornbread because it’s much more to this bread than that!
2 Cups of Bread Crumbs (as if you are about to make bread pudding)
1 1/2 cups of milk
1 Egg or 1 Tablespoon of Mayonnaise (we prefer the Mayonnaise)
1 Cup of Flour
1 Cup of Yellow Cornmeal
2 jalapeno peppers (finely diced, you can either keep the seeds or toss them-we use them)
Pinch of Sugar (optional)
1 Cup of shredded SHARP cheese
How to make:
Let your bread pieces soak in milk until soften
Then mix the rest of the above ingredients with spoon NOT with mixture. If you miss too much you will have muffins that taste like dressing and not what we are actually making here.
After thoroughly mixing up this cornbread then you pour mixture into your 12 count muffin pan.
Bake for 15-20nminutea and temperature of 375 degrees.
Just like with cornbread only bake until the muffins get crisp brown. Don’t allow to over cook or get too dark.
If you follow the directions these muffins will taste like grill cheese melting in your mouth!
Try these muffins with beans, soups, greens and any food with broth
Source: LaNette Kincaid