Categories: Bread, Buttermilk, Jalapenos
Ingredients
- 1 stick unsalted butter, melted
- 3/4 c. buttermilk
- 2 large eggs
- 1/2 c. sour cream
- 1 c. yellow cornmeal
- 1 c. all purpose flour
- 1/2 c. brown sugar, packed
- 2 tbsp. baking powder
- 1 tsp. coarse salt
- 3 large jalapeno peppers, finely chopped
- 1/3 c. frozen or canned corn niblets
Directions
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Preheat oven to 375°F/180°c
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Whisk together buttermilk, eggs and sour cream in a medium sized bowl and set aside.
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In a large bowl, combine cornmeal, flour, baking powder, brown sugar, salt, jalapenos (and corn, optional).
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With a rubber spatula, quickly and lightly, fold buttermilk mixture into cornmeal mixture until well combined. Quickly fold in melted butter.
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Line mini muffin tins with paper liners. Fill each cup with muffin mixture. Bake until tooth pick comes out clean and dry, about 12-13 minutes per batch.
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Turn out onto cake rack to slightly cool before serving.