BBQ Jalapeno Cornbread Poppers
- Ready in 15-29 Minutes
- Serves 4 People
- Skill Level Medium
- Share
Contributed By:
Sweet Baby Ray's
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 can (15 oz) of whole corn kernels, drained
- ½ cup diced jalapenos
- ½ cup Sweet Baby Ray’s Original Barbecue Sauce
Directions
- Preheat oven to 400 F. Line a muffin tin with paper liners.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, beat together the buttermilk, eggs and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Stir in the corn kernels and diced jalapenos.
- Spoon the batter into the muffin tin, filling each cup about 2/3 of the way full.
- Spoon 1 teaspoon of Sweet Baby Ray’s Original Barbecue Sauce onto the top of each muffin.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve the BBQ Jalapeno Cornbread Poppers hot and enjoy with additional barbecue sauce on the side if desired.
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