Jalapeño Corn Bread

Red and green jalapeños add spicy zest to this traditional corn bread recipe. The perfect companion to chili or black bean soup.

Submitted By: Vitamix

Dietary Interests: Vegetarian

Yield:

12 squares or muffins

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Intermediate

Select your container size:

Ingredients

Preheat oven to 400°F (200°C). Spray an 8-inch x 8-inch baking pan or muffin tins with cooking spray.
Combine 1 cup wheat flour, 1 cup cornmeal, baking powder and salt in a large bowl and mix well.
Place eggs, milk, oil, and honey into the Standard Container and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 7.
Blend for 10 seconds.
Reduce speed to Variable 3 and remove the lid plug.
Add jalapeños through the lid opening. Blend for 10-15 seconds.
Pour wet ingredients into the dry ingredients and mix together by hand.
Pour batter into prepared pan or muffin tin. Let sit for 5 minutes.
Bake for 15-18 minutes.

Flour must always be at room temperature to make bread, so if coming from freezer or refrigerator, spread on sheet trays to bring to room temp.