Jalapeno Popper Cornbread Muffins

• Vegetarian

• Produce

  • 1 (15 oz. can Creamed corn
  • 1 Jalapeno pepper

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 cup Cornmeal
  • 1/2 tsp Salt
  • 1/3 cup Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Cheddar cheese
  • 4 oz Cream cheese
  • 1 cup Sour cream

Found on thecrumbycupcake.com

Description

Ingredients

• 1 cup cornmeal
• ⅓ cup sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ¾ cup all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 (15 oz.) can creamed corn (or homemade)
• 1 cup sour cream
• 1 cup cheddar cheese, shredded
• 1 jalapeno pepper, seeded and diced, plus slices for garnish
• 4 ounces cream cheese

Directions

• Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
• In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
• Add flour, baking powder, and salt; stir until thickened and combined.
• Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
• Fill each muffin tin ¾ full; add 1 Tablespoon of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno coin.
• Bake 16-19 minutes, or until a toothpick inserted comes out clean.
• Serve as a side with a savory dinner, or enjoy with a drizzle of honey.