These are the best appetizers. My co-worker came up with this idea, and I adapted this recipe using my standby recipes. The cornbread is your basic mexican cornbread. The guacamole is AMAZING on these or just by itself.. These are great for any party or on the size of chili. I like making them in the mini muffins, they are bite size poppers. Enjoy.
1In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos and cheese. Pour into mini muffin pan. Bake at 400 degrees F for 15-18 minutes or until golden brown.
2Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic,tomato, Serrano chilies and salt and stir to combine.
3Once mini muffins are cooled, you will ice them with the guacamole, then top with a slice of jalapeno. Serve immediately.
4***Note, if you are making these ahead of time so your guacamole does not turn on you, add some lemon juice. Normally, I assemble right before being served.