healthy eating my way (allergy friendly)

Jalapenos and Cheddar Cornbread muffins

When I got up this morning it was a whole 5 degrees outside (41F) it is the coldest it has been here since I got here. No more fall is around the corner, it is here already.Yeay, soon there will be snow:)

This is a different way to make cornbread. I used what I had “in-house” together with some imagination. And this is what came out of it. These fluffy, a tad hot cornbread muffins. I served these with sweet potatoes and chicken tenders.


Makes 12

1/4 cup sorghum flour

1/2 cup gluten free cornbread mix ( or just corn meal)

1/2 cup tapioca starch (or just potato starch)

1 tbs baking powder

1/2 tsp baking soda

1/4 tsp salt

2 green onions ( chopped)

1 cup cheddar cheese

1/4 cup sour creme

3 tbs pickled sliced Jalapenos

1/4 cup milk ( of your choice)

1/2 cup butter or oil (of your choice)


1.Preheat oven to 350 F

2.Mix together dry ingredients first, and then add all the wet ingredients.

3. Bake for 10-15 minutes, or until golden ( do the fork test).

4. Let cool of for 10 minutes before removing from the muffin forms.


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This entry was posted on October 18, 2011 by in Baking goods, Recipes and tagged , , , , , , .
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