Nutritional Info

Nutrition Facts

Serving Size 1 (24g)

Calories 75
Calories from Fat 24 (32%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 1g 5%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 24mg 8%
Sodium 167.7mg 7%
Potassium 33mg 1%
Total Carbohydrate 10g 3%
Dietary Fiber 0.9g 4%
Sugars 3.5g
Protein 2.2g 4%

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Southern Corn Bread Mini Muffins

Source: Slow Cooker Meals
Recipe Description
Try these terrific muffins with any Southern or south-of-the-border inspired dish.
Prep time
20 min
Cook time
13 min
Ready In
33 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  jalapeno chile jelly
1   egg, lightly beaten
1/4 Cup(c)  buttermilk
1 Package(pk)  corn muffin mix
1/2 Cup(c)  frozen whole kernel corn, thawed
1/2 Cup(c)  taco cheese or cheddar cheese, shredded
1/4 Cup(c)  butter, softened
1 Tablespoon(T)  honey
1 Dash(ds)  cayenne pepper


Heat oven to 400 degrees. Grease bottoms and halfway up the sides of 24 muffin cups; set aside. In microwave-safe bowl, microwave jalapeno jelly on HIGH for 20 to 40 seconds or until melted. Stir in egg and buttermilk. Add dry muffin mix; stir until just moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake at 400 degrees for 10 to 12 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. For butter spread, in small bowl, combine butter, honey and cayenne pepper; set spread aside. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm with butter spread.

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