Mini Cornbread Muffins
Adapted from Fine Cooking
Moist and flavourful, these savoury Mini Cornbread Muffins with corn kernels make a great side to your main dish and are also delicious as a snack or breakfast.
Side Dish, Snack
unbleached all-purpose flour
fresh or canned, drained
grated jalapeño cheddar cheese
or a sharp (old) cheddar cheese
finely diced fresh jalapeño
finely chopped cilantro
Position a rack in the centre of the oven and pre-heat the oven to 375°F.
Grease the mini muffin tins with butter and dust with flour or line the mini muffin cups with paper liners. Set aside.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda.
In a second bowl, add and an egg, lightly whisk it and add the buttermilk and oil. Whisk until combined.
Add the wet ingredients to the dry and stir until just mixed.
Add the corn, cheese, jalapeño (and cilantro, if using). Stir just until mixed.
Fill the muffin cups until 3/4 full. Repeat until you have used up the cornbread batter.
Bake until a toothpick inserted in the muffin comes out clean, about 11 minutes.
Serve warm with butter on the side.
You can use canned corn, fresh or frozen corn to make these muffins. If using frozen, measure the amount needed, thaw and drain well before proceeding with the recipe.
If you would like to make some of these plain, you can add half of the jalapeño and half of the cilantro to half of the batter and keep the other half without.
This recipe makes approximately 44 mini cornbread muffins and each mini muffin has 58 calories.
Cornbread, Cornbread Muffins, Mini Cornbread, Mini Cornbread Muffins
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Mini Cornbread Muffins https://www.sweetandsavourypursuits.com/mini-cornbread-muffins/