Jalapeño Cornbread

Anything shaped like a fish has its place on a boat. Right? But perch-shaped cast iron muffin pans apparently are a stretch…according to my Skipper anyway. They fall into the same category as a 3 lb conch horn and 15 lbs of porcelain dinnerware…arguably useless, and unquestionably heavy. All dragging down Night Town‘s performance. HA! But when the food comes out of the oven and it’s presented to him in true Skipper fashion, I’ve never known him to turn it down.

in basket

Jalapeño Cornbread Muffins

For print-friendly recipe see below

1 1/2 cups self-rising cornmeal
1 1/4 cups milk
1/4 cup vegetable oil
2 eggs
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon chili powder
1/2 cup creamed corn
2-3 jalapeño peppers, minced
1/4 cup sharp cheddar cheese
1 small onion, minced
(minced cilantro, optional)
spray oil, such as Pam

And any kind of cornbread pan, cupcake tin or cake pan.

ingredients

Mince the onion and peppers.

Light your galley oven and pre-heat to 350-375 degrees.

No need to make this complicated…
Mix all ingredients above (except the Pam) in a large bowl.

mix

Spray muffin pan with cooking spray such as Pam. You can use any kind of muffin pans you’d like…cup cake tins, corn-shaped cornbread molds, or a plain 8 x 8 cake pan.

Pop the oiled pan into the preheated oven and let heat up for 10 minutes.

in molds

Pull the hot pan out of the oven and place on a trivet or heat resistant cutting board. Pour batter into the molds or pan. Make sure the molds are not filled completely to the top. The batter will rise as it cooks.

in mold close up

Place the pan back in your oven and bake for 20 minutes or until lightly browned and cornbread pulls away from the sides. If you’re using an 8 x 8 cake pan, keep in the oven 5 minutes longer.

Pull from the oven and let rest for 3-5 minutes before carefully lifting from the molds.

DSC_4496

There. Your Skipper can have fresh “fish” on board and he didn’t even have to catch them! Well worth the weight I’d say!

Print
Jalapeño Cornbread Muffins

Spicy and flavorful, this is not your typical cornbread.

Ingredients
  • 1 1/2 cups Self-rising cornmeal
  • 1 1/4 cups Milk
  • 1/4 cup Vegetable oil
  • 2 Eggs
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Chili powder
  • 1/2 cup Creamed corn
  • 2-3 Jalapeño peppers, minced
  • 1/4 cup Sharp cheddar cheese, grated
  • 1 Small onion, minced
  • Minced cilantro, optional
  • Spray Oil, (such as Pam)
  • cornbread pan, cupcake tin or cake pan
Instructions
  1. Mince the onion and peppers. Light your galley oven and pre-heat to 350-375 degrees.

  2. Mix all ingredients above (except the Pam) in a large bowl.

  3. Spray muffin pan with cooking spray such as Pam. You can use any kind of muffin pans you'd like...cup cake tins, corn-shaped cornbread molds, or a plain 8 x 8 cake pan.

  4. Pop the oiled pan into the preheated oven and let heat up for 10 minutes. Pull the hot pan out of the oven and place on a trivet or heat resistant cutting board. Pour batter into the molds or pan. Make sure the molds are not filled completely to the top. The batter will rise as it cooks.

  5. Place the pan back in your oven and bake for 20 minutes or until lightly browned and cornbread pulls away from the sides. If you're using an 8 x 8 cake pan, keep in the oven 5 minutes longer.

  6. Pull from the oven and let rest for 3-5 minutes before carefully lifting from the molds.

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