Product Recall:Various Brands of Vegetable Products

Mini Jalapeño Cornbread

Prep time: 10min
Total time: 30min
Makes 12 muffins
1 cup
all-purpose flour
250 mL
1 1/4 cups
cornmeal
310 mL
4 tsp
baking powder
20 mL
1
egg, lightly beaten
0
1/2 cup
sour cream or plain yogourt
125 mL
1 1/4 cups
milk
310 mL
2 tbsp
butter, melted
30 mL
1 can
Whole Kernel Corn, drained
341 mL
4
jalapeño peppers, seeded and finely minced
0
1 cup
Finely Shredded Tex-Mex Cheese Blend, divided
250 mL
1 muffin
calories
190
fat
9 g
carbs
23 g
protein
7 g

Directions

  1. Preheat oven to 425°F (220°C). Lightly oil or spray a 12-cup muffin pan and place in oven while preheating.

  2. In a medium bowl, whisk together flour, cornmeal and baking powder. In a smaller bowl, lightly whisk together egg, sour cream and milk. Pour liquid mixture over dry mixture; stir with a wooden spoon just until dry ingredients are moistened. Add butter, corn, jalapeño and 1/2 cup (125 mL) of the cheese. Stir lightly but evenly.

  3. Carefully remove pan from oven. Spoon batter into cups; sprinkle with remaining cheese. Bake 20 min. or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 min. Remove muffins from pan to cool ompletely.

Tip

These muffins freeze well. Just thaw overnight in the fridge or microwave on defrost setting for fresh-tasting cornbread the next day.