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Cornbread has a rich history deeply rooted in American cuisine, particularly in the Southern states where it is a staple at many meals. Traditionally made with cornmeal, this beloved dish has evolved over the years, embracing various flavors and textures that cater to diverse palates.

Crispy Cheddar Jalapeño Cornbread Bites

These Crispy Cheddar Jalapeño Cornbread Bites are the ultimate springtime snack, perfect for Easter brunch or any festive gathering. With a satisfying crunch and a zesty kick from jalapeños, theyre a delicious twist on classic cornbread. Easy to whip up in just 30 minutes, these bites are sure to impress your guests. Try them with chili or on their own for a delightful treat. Save this recipe for your next celebration!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

1/2 cup pickled jalapeños, diced (adjust to taste for desired heat level)

1/4 cup green onions, chopped

1/4 teaspoon cayenne pepper (optional, for added heat)

Cooking spray or oil for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a mini muffin tin or a bite-sized baking tray by greasing each compartment thoroughly with cooking spray or oil to encourage a crispy exterior.

    Mix Dry Ingredients: In a large mixing bowl, thoroughly combine the cornmeal, all-purpose flour, baking powder, salt, baking soda, and cayenne pepper (if using). Whisk these dry ingredients together until they are well blended and free of lumps.

      Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until they are fully incorporated. This mixture will serve as a rich and creamy base for your cornbread bites.

        Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently stir the mixture until just combined; do not overmix—it's perfectly fine if there are a few lumps remaining!

          Add the Flavor: Carefully fold in the shredded sharp cheddar cheese, diced pickled jalapeños, and chopped green onions. Ensure these flavorful ingredients are evenly distributed throughout the batter for a delightful bite every time.

            Fill the Muffin Tin: Using a small scoop or spoon, fill each compartment of the prepared mini muffin tin with about 1 tablespoon of batter. Ensure each cup is filled approximately 2/3 of the way full to provide enough space for the batter to rise while baking.

              Bake to Perfection: Place the muffin tin in your preheated oven and bake for 12-15 minutes. The cornbread bites are done when their tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, let the cornbread bites cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. These bites can be enjoyed warm or at room temperature.

                  Enjoy: Serve your crispy cheddar jalapeño cornbread bites with a dollop of sour cream or alongside your favorite hot sauce for an added kick of flavor!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini bites

                      - Presentation Tips: For a fun serving suggestion, arrange the cornbread bites on a colorful platter, and garnish with extra chopped green onions or slices of jalapeño for a vibrant touch.