Description
Golden, crispy-edged mini bites of Southern-style cornbread, loaded with cheddar cheese and optional jalapeños or scallions. Perfect as a snack, appetizer, or comforting side dish.
Ingredients
- 1 cup yellow cornmeal (medium or fine ground)
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup buttermilk
- 1 large egg
- 3 tbsp melted butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped scallions or jalapeños (optional)
Instructions
- Preheat oven to 400°F (200°C). Grease a mini muffin tin generously.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, mix buttermilk, egg, and melted butter until smooth.
- Pour wet ingredients into dry ingredients. Stir gently until just combined.
- Fold in cheese and optional scallions or jalapeños.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake for 12 to 15 minutes until golden and a toothpick comes out clean.
- Cool for 5 minutes in the pan before transferring to a rack. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 12 minutes