Jalapeno Cheddar Cornbread

I decided to make some cornbread to accompany chili I made for dinner.  Since I had jalapeno and cheddar, I incorporated them into the cornbread.  

I took 3 cups all-purpose flour, 1 cup cornmeal, 1/4 cup turbinado cane sugar, 2 t baking powder, and 2 t sea salt and combined them in a bowl. 

In a separate bowl, I mixed together 2 cups whole milk, 3 extra large eggs, 2 sticks of unsalted butter (melted), 1 cup of shredded cheddar cheese, and 9 slices of jarred jalapenos - chopped.

I combined the wet and dry ingredients until mixed through, being careful not to overmix.  After letting the mixture rest for 20 minutes, I poured the batter into a prepared pan, and baked it in a 350-degree Fahrenheit preheated oven for 35 minutes.

I cut them into squares after cooling.  

It was a great complement to the chili - fluffy, moist, and savory!

I adapted this recipe from Food Network.

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Foodland's Lilikoi Corn Muffin Mix

I've tried my fare share of cornbread mixes, but they all seemed to turn out dry and flavorless.  When I saw Foodland come out with a Lilikoi corn muffin mix, I just had try it.  How could I not, when two of my favorite things - cornbread and lilikoi, are combined into one product?

The corn muffins were easy to make - just combine the ingredients (eggs, water, oil, and the mix), fill a muffin pan, and enjoy the aroma of fresh baked cornbread while they're baking in the oven.

Right after you remove them from the oven, brush the top of each muffin with Lilikoi sauce, and brush again after the muffins have cooled.

One package yields 12 irresistible lilikoi flavored corn muffins!

 

You can find this mix at select Foodland stores, including Kahala MKT, where I purchased this mix.

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