Jalapeño & Cheddar Cornbread Muffins

Photo courtesy of my friend John Middleton.

Y’all, if you like cornbread, you’ll love this little muffin with a bit of heat.  They will disappear from your bread basket quicker than you will believe.  You can adjust the amount of heat by adding the seeds of the Jalapeños or using less Jalapeños in your recipe.  Either way, y’all are going to love these.

 

Ingredients:
2 cups all-purpose flour
2 cups yellow cornmeal
1 tspn baking soda
4 tspn baking powder
2 tspn kosher salt
5 tbsp sugar
4 eggs
2 cups buttermilk
1/2 cup unsalted butter, melted
8 oz. cheddar cheese, shredded
1/3 cup corn kernels, frozen
3 – 4 Jalapeño peppers, minced (I used a food processor)

Preparation:

1. Preheat oven to 400 degrees Fahrenheit.
2. Grease 2 12 count muffin pans (total of 24 muffins).
3. In a large mixing bowl, mix together the eggs, melted butter, and buttermilk.
4. In a separate mixing bowl, mix together the flour, cornmeal, baking soda, baking powder, salt, and sugar.
5. Add the Jalapeños, corn and shredded cheddar cheese to the bowl containing the dry ingredients. Mix so that the corn, jalapenos and cheese gets coated with the dry mixture.
6. Add the bowl containing the egg, milk, and butter mixture to the dry mixture. Mix together so that all of the ingredients are distributed evenly. Try not to over-mix the batter.
7. Divide the batter evenly to make a total of 24 muffins. Each cup should be roughly 2/3 full.
8. Bake for 15-24  minutes, ovens do differ.  They will be golden brown like your cornbread would be when finished