Cheddar Jalapeño Cornbread Muffins

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 1/4 cup diced jalapeños
• 2 tablespoons chopped fresh cilantro (optional)

Steps

1. 1 Preheat oven to 400°F. Line a muffin tin with paper liners or grease well.
2. 2 In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. 3 In another bowl, whisk buttermilk, egg, and melted butter. Pour into dry ingredients and stir until just combined.
4. 4 Fold in cheddar cheese, jalapeños, and cilantro if using.
5. 5 Divide batter evenly among muffin cups.
6. 6 Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7 Let cool in the pan for 5 minutes before transferring to a wire rack.

Equipment

• Muffin tin
• Mixing bowls
• Whisk

Variations

• Add cooked bacon crumbles for a smoky twist.
• Substitute Monterey Jack cheese for a milder flavor.

Substitutions

• Use milk with 1 teaspoon of vinegar or lemon juice if you're out of buttermilk.
• Replace jalapeños with diced green chilies for less heat.

Pairings

• A spicy tomato soup
• Grilled barbecue sandwiches

Nutrition

Tips

• For extra spice, add more jalapeños or a pinch of cayenne pepper.
• These muffins freeze well for quick reheating later.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a toaster oven or microwave.

Freezing: Freeze muffins in an airtight container for up to 3 months. Thaw at room temperature or reheat from frozen in a preheated 350°F oven for 10-15 minutes.

Serving Suggestions

• Serve warm with chili or a hearty soup.
• Pair with a tangy slaw for a delightful contrast.

FAQ