- 1 cup all purpose flour <\/li>
- 1 cup yellow cornmeal <\/li>
- 1 cup finely chopped jalapeno ( about 3-4 large ones )<\/li>
- 1\/2 cup of sugar <\/li>
- 1\/2 tsp of salt <\/li>
- 1.5 tbsp baking powder <\/li>
- 2 large eggs <\/li>
- 1 cup of milk <\/li>
- 4 tbsp melted cooled unsalted butter <\/li><\/ul>\n\n\n\n
Direction : <\/h4>\n\n\n\n
- In a large mixing bowl , add both flour , salt , sugar and baking powder , mix well until everything is evenly combined . <\/li>
- Add melted butter , lightly beaten eggs , and milk into the mixture . Whisk until just combined . Add in the jalapeno , mix .<\/li>
- Use square pan , or muffin pans . Bake at 425 F , about 15 minutes . <\/li><\/ul>\n\n\n\n
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<\/a><\/figure>\n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Cornbread is always good to go along with bean soup . But even to eat it alone is good too . So easy and no mess , and quick . You can always use a square pan for this , but i thought it’d be easier to track the macros per piece by putting it in a muffin pan . This cornbread batter makes about 12 muffins , and you can add any kind of topping you want or leaving it as a plain one too . I used jalapeno the other day , you can use corn too i suppose , this is not really moist cornbread , it’s drier and more crumbly suitable for dipping in soup . This recipe below is super easy and no mess , no need to use mixer , just use large bowl and whisk and you’re ready to go . Ingredients : 1 cup all purpose flour 1 cup yellow cornmeal 1 cup finely chopped jalapeno ( about 3-4 large ones ) 1\/2 cup of sugar 1\/2 tsp of salt 1.5 tbsp baking powder 2 large eggs 1 cup of milk 4 tbsp melted cooled unsalted butter Direction : In a large mixing bowl , add both flour , salt , sugar and baking powder , mix well until everything is evenly combined . Add melted butter , lightly beaten eggs , and milk into the mixture . Whisk until just combined . Add in the jalapeno , mix . Use square pan , or muffin pans . Bake at 425 F , about 15 minutes .<\/p>\n","protected":false},"author":16,"featured_media":9354,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9366"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9366\/revisions"}],"predecessor-version":[{"id":9368,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9366\/revisions\/9368"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9354"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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