Spicy Cornbread With Jalapeños - {Pan De Maiz}

Recipe Ingredients

10 oz	284g	Flour
10 oz	284g	Cornmeal
3 oz	85g	Sugar
1/2 oz	14g	Baking powder
1/4 oz	7.1g	Baking soda
1/3 oz	9.5g	Salt
1/2 tablespoon	7.5ml	Cayenne
6 oz	170g	Hydrogenated vegetable shortening
2		Eggs
2 cups	474ml	Buttermilk
1 oz	28g	Corn syrup - plus
1 1/2 cups	492g / 17oz	Corn syrup
2		Jalapeños - minced
1/2 cup	73g / 2.6oz	Small-diced green bell pepper
1/2 cup	73g / 2.6oz	Small-diced red bell pepper
1/2 cup	73g / 2.6oz	Small-diced yellow bell pepper

Recipe Instructions

Preheat oven to 350 degrees.

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 jalapeños, 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.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C19) - from the TV FOOD NETWORK

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