Jalapeno Cheddar Cornbread Muffins
Jalapeno Cheddar Cornbread Muffins are the ultimate cheesy Southern snack.
- 1 1/2 cups cornmeal
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tbsp onion powder
- 1 cup sharp cheddar cheese shredded
- 14 oz can cream-style corn
- 1 cup sour cream
- 1/2 cup pickled jalapeno peppers
- 1/2 cup canola oil
- 2 lightly beaten eggs
Preheat the oven to 400 °F. Spray miniature muffin tins with cooking spray.
In a mixing bowl, combine the cornmeal, salt, onion powder, and baking powder, stirring with a spatula. Add the cheese, creamed corn, sour cream and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is combined.
Place 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm. Makes about 4 dozen mini-muffins.
Calories: 253kcal | Carbohydrates: 19.8g | Protein: 5.8g | Fat: 17.7g | Saturated Fat: 5.5g | Cholesterol: 46mg | Sodium: 349mg | Potassium: 232mg | Fiber: 1.7g | Sugar: 1.6g | Calcium: 135mg | Iron: 1mg