MINI JALAPENO RECIPES

Steps:

• Preheat the oven to 350 degrees. Using a pastry brush grease your mini cast iron skillets with avocado oil. You can place these onto a sheet tray so they are easier to transport in and out of the oven. Whisk all of the cornbread ingredients in a large bowl until evenly combined. Season with salt and pepper as desired. The batter should have a thick consistency similar to that of pancake batter. Evenly pour batter into 6-7 individual 6 inch cast iron skillets just enough to fill about halfway up the skillet. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden. Serve with a drizzle of honey if desired!

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!