Mini Jalapeno Cornbread Muffins
Reminiscent of Southern skillet-style cornbread, these mini jalapeno cornbread muffins are the perfect savory bite!
Ingredients
- 2 cups self-rising white corn meal ((finely ground))
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 to 2 jalapeno peppers (deseeded and chopped)
- 1 large egg (beaten)
- 2 tablespoons vegetable oil
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 2 cups buttermilk
Instructions
- Position a rack in the center of the oven and pre-heat the oven to 425°F.
- Grease a mini muffin tin and set aside.
- In a large bowl, combine cornmeal, salt, sugar and baking powder.
- In a separate bowl, mix together the chopped jalapenos, egg, oil, and sour cream. Stir well until combined.
- Add baking soda and buttermilk to your wet ingredients and stir until just combined.
- Add your cornmeal mixture to the wet ingredients and stir until combined. Do not over-stir.
- Spoon the cornbread batter into miniature muffin pan and bake for 12 to 15 minutes (lightly golden on top).
- Serve with warm butter.
Calories: 40kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 62mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 36IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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