Jalapeño Cheddar Cornbread Muffins: A Spicy Southern Delight

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 0.5 cup shredded sharp cheddar cheese
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 0.25 cup unsalted butter, melted
• 1-2 fresh jalapeños, finely chopped (depending on your heat preference)
• 0.25 cup fresh corn kernels (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with paper liners.
2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
3. In another bowl, combine the buttermilk, egg, and melted butter, and whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels (if using) gently until evenly distributed.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake in the preheated oven for about 15-18 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.