• Cornbread and jalapeño mini-muffins

    Photo: Randy Graham, Valley Vegetarian

    What could be better than cornbread muffins with jalapeño pepper bits and cheese?

    If you are looking for an appetizer that is easy to make and different…this may just be the perfect appetizer for you. It has just the right flavor combination of cornbread, tiny jalapeno bites and sharp Cheddar cheese. That it’s made with buttermilk is an added flavor bonus.

    1 cup cornmeal
    1 cup flour
    ¼ cup sugar
    ¼ teaspoon salt
    1½ teaspoons baking powder
    ¼ teaspoon baking soda
    1 tablespoon jalapeno chilies (seeded and chopped fine)
    ⅔ cup sharp Cheddar cheese (grated)
    1 cup buttermilk
    ¼ cup vegetable oil
    1 large egg (slightly beaten)

    Preheat oven to 375 degrees. Spray a mini-muffin pan with cooking spray.

    Using a large mixing bowl, mix dry ingredients (cornmeal through Cheddar cheese) together. Add buttermilk, vegetable oil and egg and stir until well blended.

    Pour into min-muffin pan. Bake for 10-12 minutes until a toothpick inserted into the center of one of the muffins comes out clean. Transfer to a wire rack to cool. Remove muffins, wipe out muffin pan, re-spray and refill with batter. Repeat until all batter is gone.

    This recipe makes 24 mini-muffins. Serve with my hearty chili bean soup.

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