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Skillet-Style Savory Cornbread Muffins

Mini Jalapeno Cornbread Muffins

Author: Courtney
Reminiscent of Southern skillet-style cornbread, these mini jalapeno cornbread muffins are the perfect savory bite!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Appetizer
Cuisine American, Southern
Servings 54 miniature muffins
Calories 40 kcal

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.
Keyword cornbread muffins
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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