Recipe courtesy of Alex Garcia
45 min
20 min
25 min
8 to 10 servings


  • 10 ounces flour
  • 10 ounces cornmeal
  • 3 ounces sugar
  • 1/2 ounce baking powder
  • 1/4 ounce baking soda
  • 1/3 ounce salt
  • 1/2 tablespoon cayenne
  • 6 ounces hydrogenated vegetable shortening
  • 2 eggs
  • 2 cups buttermilk
  • 1 ounce corn syrup, plus 1 1/2 cups
  • 2 jalapenos, minced
  • 1/2 cup small diced green bell pepper
  • 1/2 cup small diced red bell pepper
  • 1/2 cup small diced yellow bell pepper


Preheat oven to 350 degrees F.

Sift the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne together in a bowl of a standing mixer. Add the shortening to the dry ingredients until completely combined. Add the eggs, buttermilk, and corn syrup.

Fold in the jalapenos, green, red, and yellow peppers. Place batter 3/4 of the way up a lined mini muffin tin.

Bake in the oven until an inserted toothpick comes out clean, about 25 minutes.

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