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

1. Preheat oven to 375°F/180°c

2. Whisk together buttermilk, eggs and sour cream in a medium sized bowl and set aside.

3. In a large bowl, combine cornmeal, flour, baking powder, brown sugar, salt, jalapenos (and corn, optional).

4. With a rubber spatula, quickly and lightly, fold buttermilk mixture into cornmeal mixture until well combined. Quickly fold in melted butter.

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.

6. Turn out onto cake rack to slightly cool before serving.

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