Mini Jalapeno Cornbread

• 1 cup all-purpose flour
• 1 14 cups cornmeal
• 4 teaspoons baking powder
• 1 egg, lightly beaten
• 12 cup sour cream or 12 cup plain yogurt
• 1 14 cups milk
• 2 tablespoons butter, melted
• 1 (341 ml) can kernel corn, drained
• 4 jalapeno peppers, seeded and finely minced
• 1 cup tex-mex cheese, finely shredded

1. Preheat oven to 425F 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.
3. In a smaller bowl, lightly whisk together egg, sour cream, and milk.
4. Pour liquid mixture over dry mixture; stir with a wooden spoon just until the dry ingredients are moistened.
5. Add butter, corn, jalapeno and 1/2 cup of the cheese.
6. Stir lightly but evenly.
7. Carefully remove the pan from the oven.
8. Spoon batter into cups; Sprinkle with remaining cheese.
9. Bake 20 minutes or until a toothpick inserted in center comes out clean.
10. Let cool in pan on wire rack for 5 minutes.
11. Remove muffins from pan to cool.

flour, cornmeal, baking powder, egg, sour cream, milk, butter, kernel corn, peppers, cheese

Taken from www.food.com/recipe/mini-jalapeno-cornbread-371351 (may not work)