Directions:
- 1) Preheat oven to 375. Place liners in your muffin cups, or brush with some extra butter. Set aside.
- 2) Whisk together your yogurt, eggs, and sour cream in a medium bowl until combined. Set aside. In a larger bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn until evenly combined.
- 3) With a spatula, fold the yogurt mixture into the cornbread mixture until well combined. Fold in the melted butter. Scoop the batter into your muffin tin and bake for about 25 minutes (or until your cake tester comes out clean). Let the muffins cool, then turn out into a basket to keep warm. Serve right away with butter and salsa. Yee-haw!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.1 Kcal (913 kJ) | ||
| Calories from fat | 90.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Cholesterol | 55.01mg | 18% | |
| Sodium | 234.03mg | 10% | |
| Potassium | 392.26mg | 8% | |
| Total Carbs | 28.81g | 10% | |
| Sugars | 10.4g | 42% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 4.48g | 9% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 169.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 270.2 Kcal (1131 kJ) | ||
| Calories from fat | 112.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 16% | |
|---|---|---|---|
| Cholesterol | 68.16mg | 18% | |
| Sodium | 289.94mg | 10% | |
| Potassium | 485.96mg | 8% | |
| Total Carbs | 35.69g | 10% | |
| Sugars | 12.88g | 42% | |
| Dietary Fiber | 1.53g | 5% | |
| Protein | 5.55g | 9% | |
| Vitamin C | 3.7mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 5% | |
| Calcium | 210.1mg | 17% | |
* 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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