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Jalapeno Cheddar Corn Mini Muffins
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Brief Description
Slightly sweet, cornbread perfection with the hint of spicy jalapenos.
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Main Ingredient
cornmeal
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Category: Quick Breads
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Cuisine: Mexican
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Jan 06, 2013
Number of Servings:
Ingredients:
- 2 tablespoons - unsalted butter or margarine melted
- 2/3 cups - yellow cornmeal
- 1/4 cups - flour
- 3/4 teaspoons - baking powder
- 1/2 teaspoons - sugar
- 1/8 teaspoons - baking soda
- 1/4 teaspoons - salt
- 1 - large egg slightly beaten
- 1/2 cups - milk
- 1/4 cups - honey plus 1 tablespoon
- 2 - large jalapenos (or chopped canned jalapenos) seeded, diced
- 1/2 cups - cheddar shredded
Directions:
Heat oven to 375° F and butter or spray with baking spray a mini corn-stick or mini muffin pan.
In a bowl combine cornmeal, flour, baking powder, sugar, baking soda and salt.
In another bowl whisk together the egg, milk, honey and melted butter.
Add the dry mixture to the wet mixture (or vice versa), stirring until smooth. Gently fold the diced jalapenos and cheese into the batter.
Fill each mini corn-stick or muffin mold about two-thirds full. Bake until golden brown, 20-25 minutes.
Remove corn cakes from pan and drizzle with extra honey, if desired. Serve warm.
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