Mini Jalapeno Cornbread Recipe

Name: Mini Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup all-purpose flour; 1 ¼ cups cornmeal; 4 teaspoons baking powder; 1 egg, lightly beaten; ½ cup sour cream or ½ cup plain yogurt; 1 ¼ 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

Servings: persons

1 cup all-purpose flour
1 ¼ cups cornmeal
4 teaspoons baking powder
1 egg, lightly beaten
½ cup sour cream or ½ cup plain yogurt
1 ¼ 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

1
Preheat oven to 425F 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.
3
In a smaller bowl, lightly whisk together egg, sour cream, and milk.
4
Pour liquid mixture over dry mixture; stir with a wooden spoon just until the dry ingredients are moistened.
5
Add butter, corn, jalapeno and 1/2 cup of the cheese.
6
Stir lightly but evenly.
7
Carefully remove the pan from the oven.
8
Spoon batter into cups; Sprinkle with remaining cheese.
9
Bake 20 minutes or until a toothpick inserted in center comes out clean.
10
Let cool in pan on wire rack for 5 minutes.
11
Remove muffins from pan to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 ¼ cups cornmeal, 4 teaspoons baking powder, 1 egg, lightly beaten, and more.

Yes, Mini Jalapeno Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Jalapeno Cornbread

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