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Jalapeño Cornbread

Jalapeno cornbread

Makes: 8 muffins or 6 3-by-5 inch mini loaves
Ingredients
. 1 2/3 cups whole milk
. 8 tbsp unsalted butter, melted
. 2 large eggs
. 1 2/3 cups all-purpose flour
. 1 1/3 cups cornmeal
. ¾ cup sugar
. 3 tbsp cornstarch
. 1 tbsp baking powder
. 1 ½ tsp salt
. ½ tsp ground white pepper
. 1 ½ tbsp minced fresh jalapeño pepper, seeds removed
Method
Preheat the oven to 350° F.
Grease eight muffin tins or six mini loaf pans.
Whisk all the wet ingredients together in a bowl. In a separate bowl, mix all the dry ingredients together with the jalapeño.
Finally, mix the wet and dry ingredients together with a whisk or spoon in a larger bowl. Be careful not to overmix things. Pour the batter into the muffin tins or loaf pans.
Bake for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.