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–+ servings

Cheddar Jalapeno Cornbread Muffins

These Cheddar Jalapeno Cornbread Muffins are tender little savory and spicy bite sized nuggets of southern goodness. A perfect addition to chili and soups.
3.64 from 19 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Course Breads
Servings 48 mini muffins
Calories

Ingredients
  

  • 1 Cup All Purpose Flour
  • 1 1/2 Cups Yellow Cornmeal
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • 2 Teaspoons baking powder
  • 1/2 cup vegetable oil
  • 1 cup buttermilk.
  • 2 Tablespoons honey
  • 15.25 oz can of corn-drained
  • 2 slightly beaten eggs
  • 2 Fresh Jalapenos -deseeded and diced
  • 1 1/2 cups shredded cheddar cheese

Instructions
 

  • Preheat oven to 350 and spray mini muffin pan with cooking spray
  • Mix together flour, cornmeal, salt , baking soda, and baking powder
  • Add oil, buttermilk, honey, slightly beaten eggs and drained corn
  • Mix well
  • Add deseeded jalapenos and cheddar cheese
  • Mix Well
  • Add to prepared mini muffin pan- This should be enough for 48 mini muffins
  • Bake for 10-12 minutes
  • Let cool slightly and remove from pan
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