Zesty Sauerkraut & Jalapeno Cornbread
1 cup Steinfeld's Sauerkraut, drained and chopped well
2 packages of 6 oz. dry Mexican-style cornbread mix
2 eggs, lightly beaten
1 cup milk
1/4 cup chopped jalapeno peppers
Non-stick baking spray
Preheat oven to 350 degrees. Lightly coat regular size muffin tin with non-stick baking spray. In large mixing bowl, combine Sauerkraut, packages of cornbread mix, beaten eggs, milk, and chopped jalapeno peppers. Mix well and divide the batter into the 12 greased muffin cups in the muffin tin. Bake in preheated 350 degree oven about 20 minutes or until muffins are lightly browned and a toothpick inserted in the middle of a cornbread muffin comes out clean. Makes 12 regular size cornbread muffins.
Nancy, Greensboro, NC - Second Place Winner (Breads), Steinfeld’s Sauerkraut Recipe Contest 2006