Description
Delicious cornbread muffin recipe with shredded white cheddar cheese and diced jalapeños.
Ingredients
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs
- 1/2 cup corn, frozen or canned
- 1/2 cup shredded sharp cheddar cheese
- 1–2 jalapeños, seeds removed and finely diced
Instructions
- Preheat oven to 400 F degrees. Line a 12-cup standard muffin tin with paper liners or butter muffin cups generously.
- Melt butter and let cool.
- In a medium bowl combine together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a large bowl whisk together buttermilk, eggs, and melted butter. Add dry ingredients and stir just until combined. Stir in corn, shredded cheddar and diced jalapeños.
- Divide evenly amongst 12 muffin tins. Bake in preheat oven for 15-18 minutes just until browned at edges and muffins are baked all the way through.
- Remove muffins from oven and let cool for 5 minutes before removing from pan to cool completely on a cooling rack. Serve with lots of butter and honey!
Notes
I like to remove the seeds and membranes from the jalapeños so I get the flavor but not the spice. Not necessary but I like to mince 1 1/2 jalapeños for mixing into the muffin batter then thinly slice the last 1/2 to place on top of the muffins. This is strictly for aesthetic reasons!