Cheddar Jalapeño Cornbread Muffins—perfect
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar (optional, for a slightly sweet cornbread)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
1/4 cup unsalted butter, melted
2 large eggs
1 1/4 cups shredded sharp cheddar cheese
2-3 jalapeños, finely chopped (seeds removed for less heat)
1/4 cup corn kernels (optional, fresh or frozen)
1 tablespoon honey (optional for a sweet-spicy combo)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, melted butter, eggs, and honey (if using).
4. Combine the Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels (if using).
5. Fill the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake:
Bake in the preheated oven for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.