Jalapeño Cheddar Cornbread Muffin Bites

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1/4 cup diced jalapeño peppers
• 1 cup buttermilk
• 1 large egg
• 1/4 cup melted butter
• 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 Stir in cheddar cheese and jalapeño peppers.
4. 4 In a separate bowl, whisk buttermilk, egg, and melted butter. Pour into dry ingredients and stir just until combined.
5. 5 Spoon batter into prepared muffin tin, filling each cavity about 2/3 full.
6. 6 Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. 7 Let cool for 5 minutes before transferring to a wire rack.
8. 8 Optional: Sprinkle with chopped cilantro before serving.

Equipment

• Muffin tin
• Mixing bowls
• Whisk

Variations

• Add 1/2 cup of cooked bacon bits for a smoky twist.
• Use smoked cheddar for a deeper flavor.

Substitutions

• Substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar.
• Use gluten-free flour blend for a gluten-free option.

Pairings

• Perfect with a hearty soup or salad.
• Great alongside a cold beer or a glass of iced tea.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper to the dry ingredients.
• These muffins freeze well for up to 3 months.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat in a 350°F oven for 5-10 minutes.

Freezing: Freeze cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag. Thaw at room temperature for 1-2 hours or reheat from frozen in a 350°F oven for 10-15 minutes.

Serving Suggestions

• Serve warm with chili con carne.
• Pair with a zesty lime guacamole for a fresh twist.

FAQ