Spicy Cornbread Mini-Muffins

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.

Original recipe makes 3 dozen mini muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups finely shredded Cheddar cheese
1 cup milk
2 eggs
1/4 cup vegetable oil
3 canned jalapeno peppers – stems and seeds removed and peppers finely diced
1/4 teaspoon vanilla extract
1 tablespoon butter, melted – divided
3 tablespoons yellow cornmeal, or as needed – divided

PREP

20 mins
COOK

15 mins
READY IN

40 mins

Directions

Preheat oven to 425 degrees F (220 degrees C).
Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
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.
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.
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.