Muffin Sliders
 
Makes 12
Ingredients
  • 1 fresh jalapeño, diced (about 3 tablespoons)
  • 1½ cups self-rising cornmeal*
  • ¼ cup sugar
  • 1 cup shredded sharp Cheddar cheese
  • 2 large eggs
  • 1¼ cups whole buttermilk
  • Chopped Slow Cooker Boston Butt (recipe follows), to serve
  • Alabama White Sauce (recipe follows), to serve
Instructions
  1. Preheat oven to 400°. Spray a 12-cup muffin pan with baking spray with flour.
  2. In a large bowl, whisk together jalapeño, cornmeal, sugar, and cheese.
  3. In a medium bowl, whisk together eggs and buttermilk. Add buttermilk mixture to cornmeal mixture, folding just until combined. Spoon batter evenly into wells of prepared muffin pan.
  4. Bake until golden brown and a wooden pick inserted in centers comes out clean, about 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  5. To serve, split muffin in half, and top each with about ¼ cup Boston Butt and drizzle with Alabama White Sauce. Serve warm with extra sauce on the side.
Notes
Kitchen Tip
You can substitute the fresh jalapeño for 6 to 7 slices diced pickled jalapeños.

*We used White Lily® Buttermilk Self-Rising Cornmeal.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantt-muffin-sliders/