Jalapeño Cheddar Cornbread Bites
These jalapeño cheddar cornbread bites make the perfect topping for chilis, soups and salads!
Servings: 24 mini muffins
Ingredients
- 2 ½ cups Bob's Red Mill or other cornbread mix
- 1 large egg
- 1 ¼ cups water
- 2 tablespoons vegetable based oil I use saflower oil
- 1 cup finely grated sharp cheddar cheese
- 1 tablespoon finely diced jalapeño
Instructions
- Heat the oven. Preheat oven to 375°F. Spray two mini muffin pans (24 muffin cups) with coconut oil or other cooking spray.
- Make the batter. In a medium mixng bowl combine the cornbread mix, egg, water and oil. Mix with a whisk until well combined. Add cheddar cheese and jalapeño, mix well.
- Bake the muffins. Using a tablespoon sized cookie scoop, scoop the cornbread mix into the muffin pans. Bake for 12 minutes, until the edges begin to turn slightly golen brown.
- Cool. Remove from oven and let cool. Use immediately or place in a freezer bag and freeze for up to two months.