Mini Jalapeno Cornbread

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups cornmeal
• 4 teaspoons baking powder
• 1 egg, lightly beaten
• 1/2 cup sour cream or 1/2 cup plain yogurt
• 1 1/4 cups milk
• 2 tablespoons butter, melted
• 1 (341 ml) can kernel corn, drained
• 4 jalapeno peppers, seeded and finely minced
• 1 cup tex-mex cheese, finely shredded

Recipe

• 1 preheat oven to 425°f lightly oil or spray a 12 cup muffin pan and place in oven while preheating.
• 2 in 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 the dry ingredients are moistened. add butter, corn, jalapeno and 1/2 cup of the cheese. stir lightly but evenly.
• 3 carefully remove the pan from the oven. spoon batter into cups; sprinkle with remaining cheese. bake 20 minutes or until a toothpick inserted in center comes out clean. let cool in pan on wire rack for 5 minutes. remove muffins from pan to cool.