Mini Jalapeño Cornbread
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- 12 muffins
Ingredients
- 1 cup
- all-purpose flour
- 250 mL
- 1 1/4 cups
- cornmeal
- 310 mL
- 4 tsp
- baking powder
- 20 mL
- 1
- egg, lightly beaten
- 1/2 cup
- sour cream or plain yogourt
- 125 mL
- 1 1/4 cups
- milk
- 310 mL
- 2 tbsp
- butter, melted
- 30 mL
- 1 can
- whole kernel corn, drained
- 341 mL
- 4
- jalapeño peppers, seeded and finely minced
- 1 cup
- finely shredded Tex-Mex cheese blend, divided
- 250 mL
Directions
Step 1
Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.
Step 2
In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until dry ingredients are moistened. Add butter, corn, jalapeño and 1/2 cup (125 mL) of the cheese. Stir lightly but evenly.
Step 3
Carefully remove pan from oven. Spoon batter into cups; sprinkle with remaining cheese. Bake 20 min. or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 min. Remove muffins from pan to cool ompletely.
Tip
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Nutritional Facts
- Nutrition Description:
- 1 muffin
- Calories:
- 190
- Fat:
- 9 g
- Carbs:
- 23 g
- Protein:
- 7 g
