Cornbread or Corn Muffins

Baked in a scone pan, these come out perfectly portioned and golden brown in 15 minutes.

INGREDIENTS

  • 1 cup (~154 g) corn meal we prefer Indian Head yellow
  • 1 cup (130 g) all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • ¼ cup extra-light olive oil
  • 1 cup milk
  • 1 egg beaten
  • heaping ⅓ cup chopped jalapeño peppers optional

INSTRUCTIONS

  1. Preheat oven to 425°F.
  2. Combine corn meal, flour, sugar, baking powder, and salt in a bowl.
  3. Mix oil, egg and milk together, and add to dry ingredients, mixing just until combined.
  4. Bake in a greased 9” x 9” x 2” pan for 20-25 minutes for cornbread, 14-15 minutes for muffins.