Savor the rich blend of sharp cheddar and fiery jalapeño in these cornbread muffins. Each bite offers a mix of creamy cheese and spicy pepper with a sweet cornbread base. This recipe is designed for ease and can be prepared quickly, providing a delightful addition to any meal or served alone as a tasty treat. Enjoy the distinctive taste which is sure to add a lively touch to your culinary experiences.
Ingredients
- 1 1/2 cup cornmeal
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1 cup shredded cheddar cheese
- 1/2 cup buttermilk
- 1/2 cup butter, melted
- 2 medium jalapeños, seeded and finely chopped
- 1 medium egg
Instructions
- Preheat the oven to 400°F (204°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
- Fold in the shredded cheddar cheese, buttermilk, melted butter, chopped jalapeños, and egg until the mixture is just combined, avoiding overmixing to keep the muffins light and fluffy.
- Evenly distribute the batter into the muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature.
Keywords: Muffins, Cheese, Spicy, Snack, Cornbread
Spice Rack: Salt, Garlic Powder, Onion Powder
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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