Description
Savory cornbread muffins packed with sharp cheddar cheese and spicy jalapeños, offering a fluffy texture perfect for pairing with chili, soups, or barbecue dishes.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter or vegetable oil
Additional Ingredients
- 1 cup shredded cheddar cheese
- 1 jalapeño, finely diced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, eggs, and melted butter or vegetable oil until fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing.
- Add Cheese and Jalapeño: Fold in the shredded cheddar cheese and finely diced jalapeño, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake in the preheated oven for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the pan before removing and serving warm for the best flavor and texture.
Notes
- For less heat, remove the seeds from the jalapeño before dicing.
- Consider adding corn kernels to the batter for added texture and sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
