Preheat oven to 425°. Lightly spoon self-rising white cornmeal mix into measuring cups; level with a knife, and place in a large bowl. Combine buttermilk, jalapeño pepper, oil, and egg in a small bowl. Pour buttermilk mixture into cornmeal mixture; stir just until combined. Coat 12 miniature muffin cups with cooking spray; spoon batter evenly into cups. Bake at 425° for 17 minutes or until lightly browned. Remove from pans immediately; serve warm.
Cooking Light Fresh Food Fast Weeknight Meals
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