Jalapeño Cheddar Cornbread Bites
Jalapeño Cheddar Cornbread Bites
Ingredients
For the Cornbread Bites
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 2 jalapeños, finely diced, seeds and membranes removed
- 1 1/2 cups cheddar cheese, shredded
- butter, as needed, for greasing
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 24-cup mini muffin tin with butter or cooking spray.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the buttermilk, beaten large eggs, and melted unsalted butter until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until combined. Be careful not to overmix; a few lumps are perfectly fine.
⏱️ 2 min
- 5
Gently fold in the finely diced jalapeños and shredded cheddar cheese until evenly distributed throughout the batter.
⏱️ 2 min
- 6
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
⏱️ 3 min
- 7
Bake for 15 to 18 minutes, or until the cornbread bites are golden brown and a toothpick inserted into the center of a bite comes out clean.
⏱️ 18 min•🌡️ 400
- 8
Allow the cornbread bites to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool slightly. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Cheddar Cornbread Bites
Ingredients
For the Cornbread Bites
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 2 jalapeños, finely diced, seeds and membranes removed
- 1 1/2 cups cheddar cheese, shredded
- butter, as needed, for greasing
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 24-cup mini muffin tin with butter or cooking spray.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the buttermilk, beaten large eggs, and melted unsalted butter until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until combined. Be careful not to overmix; a few lumps are perfectly fine.
⏱️ 2 min - 5
Gently fold in the finely diced jalapeños and shredded cheddar cheese until evenly distributed throughout the batter.
⏱️ 2 min - 6
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
⏱️ 3 min - 7
Bake for 15 to 18 minutes, or until the cornbread bites are golden brown and a toothpick inserted into the center of a bite comes out clean.
⏱️ 18 min•🌡️ 400 - 8
Allow the cornbread bites to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool slightly. Serve warm.
⏱️ 5 min