MEXICAN CORNBREAD (Adapted from Thecrumbykitchen)
1 cup cornmeal
Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
Add flour, baking powder, and salt; stir until thickened and combined.
Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
Fill each muffin tin ¾ full; add 1 TBSP of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno slice.
Bake 16-19 minutes, or until a toothpick inserted comes out clean.
Serve as a side with a savory dinner, or enjoy with a drizzle of honey.
Categories: Sides & Salads