Fill your kitchen with the aroma of homemade cornbread! Add a bit of sugar and spice by making this fun twist on the traditional cornbread. Bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table.
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 tsp salt
3 1/2 tsps baking powder
1/3 cup melted butter
1/2 tsp vanilla extract
1 large egg
1 cup milk
1 cup cranberries
3 tbsps minced jalapeño peppers
1 seeded and sliced jalapeño pepper for decorating
Directions
Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
Combine flour, cornbread, sugar, baking powder, and salt in a bowl. Mix with a fork to break up any clumps.
Add eggs, milk, and butter; stir vigorously.
Add vanilla extract; stir until batter is smooth and well combined.
Fold in cranberries and minced jalapeno peppers.
Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.
Bake in the preheated oven until tops are set and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Cool in the muffin tin for 10 minutes. Transfer to a wire rack to cool completely, about 10 minutes more.
Enjoy alone or as a side dish with a nice helping of 2020 La Cruz Pinot Noir this Thanksgiving.