Gluten-Free Cheesy Jalapeño Cornbread Bites

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1 cup Cornmeal
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 2 large Eggs
• 1 cup Milk
• 1/4 cup Melted butter
• 1/2 cup Shredded cheddar cheese
• 2 tbsp Diced jalapeños

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a large bowl, whisk together 1 cup of gluten-free all-purpose flour, 1 cup of cornmeal, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until well combined.
3. 3In a separate medium bowl, whisk together 2 large eggs, 1 cup of milk, and 1/4 cup of melted butter until smooth.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently until just combined; do not overmix.
5. 5Gently stir in the 1/2 cup of shredded cheddar cheese and 2 tablespoons of diced jalapeños until evenly distributed throughout the batter.
6. 6Spoon the batter evenly into the cups of a greased mini muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

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