Mini CaliCajun Cornbread Muffins

Looking for the perfect bite to complement a bowl of rich, flavorful gumbo? Our Mini CaliCajun Chili Cornbread is a Gumbo LaLa specialty, crafted to pair beautifully with every spoonful of our famous gumbo. These golden, tender mini cornbreads are infused with a touch of CaliCajun™ seasoning and a hint of heat from Hatch green chilies, bringing a unique twist to a classic Southern favorite. Whether you slather them with honey butter or enjoy them as-is, these little bites are packed with big flavor - adding the perfect kick to your gumbo experience.

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Mini CaliCajun Chili Cornbread

Dry Ingredients:

• 2 cups all-purpose flour

• 1 cup cornmeal

• 1 cup granulated sugar

• 2 tablespoons baking powder

• 3 teaspoons salt

• 1 ½ teaspoons CaliCajun™ seasoning

Wet Ingredients:

• ½ cup grapeseed oil (canola or corn oil also work)

• 1 ¼ cups buttermilk

• 3 large eggs

• 4 (4 oz) cans Hatch green chilies (mix of medium and mild)

• ½ cup (1 stick) unsalted butter, gently melted

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Spray mini muffin pans generously with canola oil.

2. Prepare the Dry Ingredients :In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, salt, and CaliCajun™ seasoning. Mix well to evenly distribute the ingredients.

3. Prepare the Wet Ingredients: In a medium bowl, whisk together the grapeseed oil, buttermilk, and eggs. Add the Hatch green chilies and stir to combine. Gradually temper the melted butter (slowly whisk in the butter to avoid cooking the eggs) and mix until smooth.

4. Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the batter light and fluffy.

5. Fill the Mini Muffin Pans: Using a small melon baller or mini ice cream scoop, fill each cavity of the mini muffin pans about ¾ full with the batter.

6. Bake: Bake in the preheated oven for 10 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve: Allow the cornbread muffins to cool in the pans for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

8. Optional: Pair these cornbreads with honey butter for an extra touch of sweetness and indulgence.