Mini Jalapeño Cornbread
Prep Time
Makes
Cooking Mode
1 cup all-purpose flour
1 ¼ cups cornmeal
4 tsp baking powder
1 egg, lightly beaten
½ cup sour cream or plain yogourt
1 ¼ cups milk
2 tbsp butter, melted
1 can whole kernel corn, drained
4 jalapeño peppers, seeded and finely minced
1 cup finely shredded Tex-Mex cheese blend, divided
1 cup all-purpose flour
1 ¼ cups cornmeal
4 tsp baking powder
1 egg, lightly beaten
½ cup sour cream or plain yogourt
1 ¼ cups milk
2 tbsp butter, melted
1 can whole kernel corn, drained
4 jalapeño peppers, seeded and finely minced
1 cup finely shredded Tex-Mex cheese blend, divided
Directions
1Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.
2In 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.
3Carefully 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.
Tips
1
These muffins freeze well. Just thaw overnight in the fridge or microwave on defrost setting for fresh-tasting cornbread the next day.
Disclaimer
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Personal Note
Personal Note
