Recipe courtesy of Alex Garcia
Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

  • 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

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Green Tomatoes with Spicy Remoulade Sauce

Recipe courtesy of Treva Chadwell

Spicy Cornbread Muffins

Recipe courtesy of Dave Lieberman

Spicy Cornbread Muffins

Recipe courtesy of Dave Lieberman

Spicy Cornbread Stuffing

Recipe courtesy of Martha Stewart

Cornbread

Recipe courtesy of Mark Steuer

Cornbread

Recipe courtesy of Tyler Florence

Buttermilk Cornbread

Recipe courtesy of Tanya Holland

Jalapeno Cornbread

Recipe courtesy of Martha Stewart

Cornmeal Crusted Redfish with a Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage and Southern Style Hushpuppies

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here