Jalapeno-infused vodka is one of the coolest infusions you can make. The flavor of the pepper comes through so clearly! In mine, I infused the vodka with a jalapeno and a few roasted red peppers. So amazing!
This cornbread features the infused peppers and vodka so perfectly. I made this recipe for my husband's office for a potluck; they were gobbled up immediately!
1 2/3 c. organic whole wheat pastry flour, like Bob's Red Mill
1 c. cornmeal, non-GMO
4 tsp. baking powder, aluminum-free
3/4 tsp. sea salt
1 c. almond milk, or other non-dairy milk
1/2 c. jalapeno-infused vodka (learn more about infusing your own liquor!)
2-3 T. chopped infused peppers, optional
2 tsp. lemon juice
1 c. salsa, pureed
1/2 c. coconut oil, melted
1/2 c. pure maple syrup
Preheat the oven to 375°. Grease a muffin tin with coconut oil.
In a small bowl, combine the flour, cornmeal, baking powder, and sea salt. Set aside.
In a larger mixing bowl, combine the milk, vodka, peppers, lemon juice, salsa, oil, and syrup into one soupy mess. Slowly add the dry ingredients to the mixture. Make sure everything is combined well.
I filled my muffin tins up half-way; I couldn't find my mini-muffin tin, so this idea worked perfectly! Bake the muffins for 12-15 minutes and insert a toothpick to be sure that they are done. With filling them half-way, this recipe yielded two and a half dozen cornbread muffins.
These spicy cornbread muffins pair well with chili, barbecue, and any picnic fare! Enjoy!