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Cornbread has long been a beloved staple in Southern cuisine, celebrated for its comforting texture and versatility. From being served alongside hearty stews to standing alone as a delightful snack, cornbread is a culinary chameleon that adapts to various dishes and occasions. One exciting variation that has gained popularity in recent years is the Jalapeño Cheddar Cornbread Muffin. This mouthwatering twist combines the earthy sweetness of cornmeal with the sharpness of cheddar cheese and the spicy kick of jalapeños, resulting in a flavorful muffin that is perfect for gatherings, barbecues, or as a comforting side dish at dinner. The balance of flavors in these muffins—spicy jalapeños, rich cheddar, and sweet cornmeal—creates an irresistible treat that tantalizes the taste buds.

Jalapeno Cheddar Cornbread Muffins

Indulge in the delicious taste of Jalapeño Cheddar Cornbread Muffins! These savory muffins blend the sweetness of cornmeal with the richness of cheddar and a spicy kick from jalapeños, making them perfect for any occasion. Ideal as a side dish or snack, this easy recipe will have everyone coming back for more. Click to explore the full recipe and experience the comfort of Southern baking right at home!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

½ cup shredded sharp cheddar cheese

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk

1 large egg

¼ cup unsalted butter, melted

1-2 fresh jalapeños, finely chopped (depending on your heat preference)

Optional: ¼ cup fresh corn kernels

Instructions
 

Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with paper liners.

    In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.

      In another bowl, combine the buttermilk, egg, and melted butter, and whisk until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels (if using) gently until evenly distributed.

            Divide the batter evenly among the muffin cups, filling each about 2/3 full.

              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.

                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.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm with a pat of honey butter on top, and sprinkle a few extra chopped jalapeños on the platter for an attractive touch.