Jalapeño Peach Cornbread

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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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