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BAILEY’S JALAPEÑO CORN MUFFINS

1 cup  yellow cornmeal

1 cup  stone ground  cornmeal

1 9 oz.  package yellow cake mix

2 tsp.  baking powder

1 tsp.  CaJohns Fire Salt

3 Tbsp.  Irish Scream Hot Sauce

1 cup  milk

1/4 cup  vegetable oil

2  eggs, beaten

2 Tbsp.  light brown sugar

2 Tbsp.  honey

1 Tbsp.  mayonnaise

In a medium sized mixing bowl, combine cornmeal, cake mix, baking powder & Fire Salt. In a second bowl, combine milk, oil, Bailey’s Irish Scream, eggs brown sugar & honey, mix well. Add the cornmeal mixture and mix gently. Mix until there are no lumps, but don’t overmix. Add the mayonnaise and cover and refrigerate for at least 30 minutes. Spoon the cold batter into muffin tins or a cast-iron skillet. Bake in an oven pre-heated to 400 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.