Jalapeño Popper Cornbread Muffins

CREDITS

Rec credit: @when_ruhana_cooks
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INGREDIENTS

4 jalapeños1 cup mielie meal1 cup flour½ teaspoon salt2 teaspoon baking powder1 cup milk1 extra large egg¼ cup melted butter1 cup grated Lancewood cheddar cheese½ cup frozen sweetcorn (thawed)1 tub Lancewood plain smooth cream cheese

METHOD

1. Preheat oven to 180degC. 2. Grease a mini muffin tin.3. Cut 2 jalapeños in half lengthwise and scrape out seeds. 4. Then thinly slice. 5. In a dish, whisk mielie meal, flour, baking powder and salt.6. Add in milk, egg and melted butter. 7. Add the cheese, corn and sliced jalapeños and fold in to combine.8. Spoon a little batter into each hole, then place a dollop of cream cheese and spoon more batter in filling it ¾ full. 9. Slice the remainder jalapeños into rings.10. Place ontop of each muffin with a jalapeño round. 11. Bake the muffins until golden-brown and risen. 12. Leave to cool briefly before removing and serving.
a) May use buttermilk or sour cream in place of milk.b) May add in cubed cooked pieces of chicken fillet.c) May leave out sweetcorn.

POSTED ON

13 Mar 2020

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