Recipe by 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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1 1/2 cups
finely shredded Cheddar cheese
canned jalapeno peppers - stems and seeds removed and peppers finely diced
butter, melted - divided
yellow cornmeal, or as needed - divided
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 peppers. I could not find my mini muffin tins, I made 12 full sized muffins instead. Baked at 350*, they were done in just under 20 minutes. Very good cornbread recipe--very moist, lightly sweet, nice texture. We all really liked them.
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!!
Yummy! Goes great with homemade chili on a cold snowy night!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Cornbread Mini-Muffins
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 35
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