Nutritional Info

Nutrition Facts

Serving Size 1 (41g)

Calories 155
Calories from Fat 119 (77%)
Amount Per Serving %DIV
Total Fat 13.2g 20%
Saturated Fat 3.6g 18%
Monounsaturated Fat 8.6g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 13.9mg 5%
Sodium 111.4mg 5%
Potassium 39.8mg 1%
Total Carbohydrate 6.4g 2%
Dietary Fiber 0.3g 1%
Sugars 0.7g
Protein 1.3g 3%

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Recipe Description
The jalapenos make these appetizers spicy. Substitute canned mild chili peppers if you prefer a more subtle experience.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  sugar
1 1/2 Cup(c)  unbleached, all purpose white flour
1 Cup(c)  cornmeal
1 Teaspoon(t)  baking soda
2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
1 1/4 Cup(c)  buttermilk
3 Tablespoon(T)  vegetable oil
1/2 Cup(c)  reduced fat jack or cheddar cheese, shredded
1/4 Cup(c)  jalapenos, chopped


Preheat the oven to 375° F. Coat mini muffin pans with non stick spray. Sift together the sugar, flour, cornmeal, baking soda, baking powder and salt. Add the bits of cornmeal left in the sifter in with the dry ingredients. Stir in the buttermilk and oil until the batter is moist but lumpy. Stir in the cheese and jalapenos. Fill the muffin cups. Bake 15 to 20 minutes until firm and beginning to turn light brown around the edges. These are best if served warm from the oven.

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