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Jalapeño Peach Cornbread

Printable Version

Although any of our jams, jellies or preserves are good with this recipe, we like the Jalapeño Peach because it goes with so many of our southwest-themed recipes. It's especially great with our Mexitalian Chiligetti!

Prep Time: 15 minutes
Cook Time: 20 minutes

6 teaspoons oil
1-1/2 cups cornmeal
1-1/2 cups flour
1 teaspoon baking powder
2 eggs
3/4 teaspoon salt
4-1/2 tablespoons oil
1-1/2 cups milk
3/4 cup Fischer & Wieser Jalapeño Peach Preserves

Preheat oven to 400°. Place 1/2 teaspoon oil in each section of a 12-cup large muffin tin. Place dry ingredients in large mixing bowl; mix well. Add eggs and oil to dry mixture. Slowly add milk until mixture is not too thick, but not "runny." Place 2-3 tablespoons mixture in each muffin section; make a well and add 1 tablespoon Fischer & Wieser Jalapeño Peach Preserves. Top off with 1-2 more tablespoons cornmeal mixture, sealing edges and completely covering preserves. Bake 20 minutes or until browned. 12 large muffins.

Note: Any of our jams, jellies or preserves may be used with this recipe.

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