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ingredients
1
stick unsalted butter, melted
¾
cup buttermilk
2
large eggs
½
cup sour cream
1
cup yellow cornmeal
1
cup all purpose flour
½
cup brown sugar, packed
2
Tbsp baking powder
1
tsp coarse salt
3
large jalapeno peppers, finely chopped
⅓
cup frozen or canned corn niblets (drained) (optional)
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directions
Step 1
Preheat oven to 375°F/180°c.
Step 2
Whisk together buttermilk, eggs and sour cream in a medium
sized bowl and set aside.
Step 3
In a large bowl, combine cornmeal, flour, baking powder,
brown sugar, salt, jalapenos (and corn, optional).
Step 4
With a rubber spatula, quickly and lightly, fold buttermilk
mixture into cornmeal mixture until well combined. Quickly fold
in melted butter.
Step 5
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.
Step 6
Turn out onto cake rack to slightly cool before serving.