Mexican Cornbread

One of the great side items to eat with my Three Bean and Beef Chili is a nice, warm Mexican cornbread muffin. It is cheesy and has a little kick with the added jalapeños inside. I hope that you enjoy these muffins!

Mexican Cornbread Muffins

Prep Time: 5-10 minutes                              Cook Time: 18-20 minutes

Difficulty: Easy                                                            Yields: 12 muffins

Ingredients:

·         1_1/4 cups self-rising buttermilk cornmeal mix (I use Martha White or Aunt Jemina)

      ·         _1/4 cup all-purpose flour
      ·         1 teaspoon baking powder
      ·         1 teaspoon kosher salt
      ·         1 cup buttermilk
      ·         2 tablespoons mayonnaise, heaping
      ·         2 large eggs
      ·         8 ounces cheddar or pepperjack cheese, shredded
      ·         1 jalapeño, seeded and diced
      ·         1 2 ounce jar of diced pimientos, drained
      ·         1 can of whole kernel corn, drained

Preparation Instructions:

Preheat oven to 400°F. Spray a 12-count muffin tin with non-stick vegetable oil spray.

In a large bowl, combine the cornmeal, flour, baking powder, and salt until well combined. Next add the buttermilk, mayonnaise and eggs and make sure that the mixture is well combined.

Add the cheese, jalapeno, pimientos and corn to the mixture, making sure that it is well combined.

Spoon batter into the prepared muffin tin about 3/4 full.  Bake in a 400°F oven for about 18-20 minutes or until golden brown.