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Spicy Cornbread Mini-Muffins

AnniecatMT

"These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one."
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Ingredients

40 m servings 78 cals
Serving size has been adjusted!
Original recipe yields 36 servings (3 dozen mini muffins)

Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
  3. Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
  4. Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
  5. Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

Footnotes

  • Cook's Note:
  • You can use Cheddar, Monterey Jack, or Asiago cheese.

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Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

I used buttermilk instead of regular milk and melted butter instead of vegetable oil. I had a 4 oz. can of mild diced chilies, I used half of that can in place of the canned whole jalapeno peppe...

Most helpful critical review

I wish I could give it no stars. Dry and hard. I had to toss!

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I used buttermilk instead of regular milk and melted butter instead of vegetable oil. I had a 4 oz. can of mild diced chilies, I used half of that can in place of the canned whole jalapeno peppe...

I didn't have great success with this recipe, but I'm rating four stars anyway as I think some of the issues I had were mine = ) ...so consider this review just sharing my experience. The garli...

I used jarred sliced jalapenos with seeds and some juice and followed directions. these smell terrific! the burn at the end melted my throat. I would cut back on the heat, I am a wuss about spic...

I made these almost exactly as listed, except I had no vegetable oil on hand, only butter. I cut this recipe in half just to try them out. I really am enjoying them. They aren't too sweet or too...

This is a Great Recipe! very moist Baked up Beautifully! I used this for a base to a casserole I made! (cornbread,bacon BBQ chicken casserole!)this recipe is THE BOMB!!! Thank you for sharing!!

I HATE when people write reviews and substitute. But I'm going to! In addition to the Jalapenos, I added a drained jar of diced pimentos and substituted a can of creamed corn for the milk. (I...

I wish I could give it no stars. Dry and hard. I had to toss!

A little too garlicky for my tastebuds. Reduce garlic to half a teaspoon for the ideal amount.

I made a dozen full-sized muffins and they were FABULOUS! Great flavor and texture.