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Spicy Cornbread Mini-Muffins
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Savor the spicy kick in these easy, cheesy jalapeno cornmeal mini muffins - perfect for potlucks! Ready in under an hour, yield 36 delicious bites.
Ingredients:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1.5 cups finely shredded Cheddar cheese
  • 1 cup milk
  • 3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
  • 0.25 teaspoon vanilla extract
  • 1 tablespoon butter, melted - divided
  • 3 tablespoons yellow cornmeal, or as needed - divided
Instructions:
  • Preheat the oven to 425°F (220°C) for the perfect cooking temperature.
  • In a bowl, combine flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder. Stir in Cheddar cheese until well coated.
  • In a separate bowl, whisk together milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract until fully combined. Pour the egg mixture into the Cheddar cheese mixture and gently stir until just combined. The batter should have a slightly lumpy texture.
  • 1. Melt butter and brush 18 mini muffin cups. Sprinkle 1 teaspoon of cornmeal into each cup, swirling and tapping to coat. Fill each cup about 2/3 full with batter.
  • Bake in the preheated oven for 11 to 12 minutes until lightly browned. Let cool for 5 minutes in the pans before transferring to finish cooling.

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