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Preheat oven to 400F

Mix dry ingredients in one bowl:

  • 1 3/4c Cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp sugar (optional)

In a separate bowl:

  • Whisk 2 eggs until foamy
  • Whisk in 2 c plain yogurt (I used nonfat)

Stir the dry ingredients in to the wet ingredients and add one finely chopped jalapeño (I included the seeds). You can also mix in a cup of finely grated cheese, but I haven’t tried that version yet.

Line muffin tin with papers, or oil the tin, distribute batter evenly. bake for approximately 17 minutes (until toothpick/knife comes out clean)

These muffins are very fluffy because of the yogurt in the mixture, the jalapeño adds a delicious bite.

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