Directions:
- Preheat oven to 400ºF
- Grease a 24 mini-muffin tin; set aside.
- Whisk together flour, cornmeal, baking powder and soda and salt.
- In another bowl, whisk together milk, egg, butter, chipotle pepper and adobo sauce.
- Pour over flour mixture and stir until just combined.
- Add cheese, red pepper, chorizo sausage, if using, and green onion.
- Stir until distributed evenly.
- Spoon batter among prepared mini muffin tins and bake for about 15 minutes or until firm to the touch.
- Let cool in pan on cooling rack.
- Remove to cooling rack to cool completely.
- Dollop each cornbread bite with salsa sour cream dip and sprinkle with fresh coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.28 Kcal (248 kJ) | ||
| Calories from fat | 22.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Cholesterol | 12.34mg | 4% | |
| Sodium | 111.49mg | 5% | |
| Potassium | 62.29mg | 1% | |
| Total Carbs | 7.01g | 2% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 213.6 Kcal (894 kJ) | ||
| Calories from fat | 82.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 4% | |
|---|---|---|---|
| Cholesterol | 44.48mg | 4% | |
| Sodium | 401.75mg | 5% | |
| Potassium | 224.48mg | 1% | |
| Total Carbs | 25.26g | 2% | |
| Sugars | 2.46g | 3% | |
| Dietary Fiber | 1.73g | 2% | |
| Protein | 7.51g | 4% | |
| Vitamin C | 1.1mg | 0% | |
| Iron | 0.8mg | 1% | |
| Calcium | 150.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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