I love that these jalapeno cornbread muffins combine south-of-the-border flavors from my adopted cuisine, Tex-Mex, with my southern Kentucky roots. Cornbread is so easy to stir up, and this recipe spices it up a little, with the addition of jalapeño, onions, and a little taco seasoning mix for good measure. The recipe makes 12 muffins, but my Hubby had three!
Ingredients
1/4 cup unsalted butter, plus more for greasing muffin tins
1/2 cup minced onion
1/4 cup minced jalapeño, seeded and white membranes removed, plus 12 thin slices
2 large eggs, lightly beaten
1 cup buttermilk
1 cup plain yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon taco seasoning, or to taste
1 teaspoon salt, or to taste
1/2 teaspoon baking soda
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Directions
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