Tailgate Game Day Lunch – Copycat Cheesy Jalapeño Cornbread Bites

Allergens

Milk, Eggs, Wheat

Ingredients

• 1 cup yellow cornmeal
• 1 cup all
• purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• 2 large eggs, lightly beaten
• 1/3 cup canned corn kernels, drained
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped pickled jalapeños
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, paprika, and cayenne pepper.
3. In a separate bowl, combine the buttermilk and eggs.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the corn kernels, cheddar cheese, and jalapeños.
5. Fill each mini muffin cup two thirds full with batter. Drizzle the melted butter over the top of each cornbread bite.
6. Bake for 18 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing from the pan.

Chef’s Insight

Customize the flavors by adding shredded Monterey Jack cheese, green chilies, or even blue cheese for a twist.

Notes

To achieve the perfect texture, avoid overmixing the batter.