This cornbread is true to the name-sweet and spicy. You will crave it for breakfast, dessert, and any time you eat chili!! If you don’t like too much heat, you can always de-seed the jalapeno or leave it out altogether. If you want it to be even spicier, you could add another fresh jalapeno! As is, I would consider this about a “medium” level of spiciness.
1 and 1/4 cup all purpose flour
1 tbsp ground cumin
1/2 cup of sugar
3/4 cup of cornmeal
2 tsp baking powder
1/2 tsp salt
1 fresh jalapeno, diced
1 and 1/4 cup sharp grated cheddar cheese
1 cup milk(I use skim)
1/4 cup + 1 tbsp of vegetable oil
1 egg beaten
3 tbsp honey ( I use good local raw honey from the food co-op)
*local raw honey has been said to help allergies if you eat a spoonful a day
Heat oven to 400 degrees. Grease regular sized muffin tin. I use an olive oil sprayer, and spread it around thoroughly in the muffin trays. Combine dry ingredients. Then add the cheddar cheese and the jalapeno, stirring only til combined. Then stir in milk, honey, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into tins. Cook until the tops are golden and barely brown: 15-20 minutes. Muffins should pop right out of tins with the help of a butter knife. Makes 12 muffins. Serve warm with my “Spring Chicken” Chili!! Good with a little bit of butter, or without! Enjoy!