Jalapeño Cheddar Cornbread Bites

INGREDIENTS:

2 ½ cups Bob’s Red Mill or other cornbread mix
1 large egg
1 ¼ cups water
2 tablespoons vegetable based oil I use oil
1 cup finely grated sharp cheddar cheese
1 tablespoon finely diced jalapeño

DIRECTIONS:

Heat the oven. Preheat oven to 375°F. Spray two mini muffin pans (24 muffin cups) with coconut oil or other cooking spray.
Make the batter. In a medium mixing bowl combine the cornbread mix, egg, water and oil. Mix with a whisk until well combined. Add cheddar cheese and jalapeño, mix well.
Bake the muffins. Using a tablespoon sized cookie scoop, scoop the cornbread mix into the muffin pans. Bake for 12 minutes, until the edges begin to turn slightly golden brown.
Cool. Remove from oven and let cool. Use immediately or place in a freezer bag and freeze for up to two months.