Yummy Jalapeño and Cheddar Cheese Cornbread Muffins

These cornbread muffins are amazing!

They have a Latin twist: jalapeño pepper that I cannot resist with sharp cheddar cheese.
The rest is cornbread, which I crave every time I hear the word "fall".
You can literally make them in half hour including the preparation of all ingredients and the baking time. 
My children love them with honey for breakfast or as a snack.
They make the perfect side dish for a dinner with meat… 
I love them to pair with a good bowl of lentil soup.
Jalapeño and cheddar cheese cornbread | Ingredients for 12 muffins           
4 tbs. of butter, melted
1 cup all-purpose flour
1 ¼ cups cornmeal
2 tbs. of brown sugar
2 tsp. of baking powder
1 tsp. of baking soda
1 ¼ cups of buttermilk
1 ½ cups of corn kernels from grilled cobs
1 egg
1 jalapeño pepper, seeded and finely chopped
6 oz. of sharp cheddar cheese, grated

Preheat the oven to 375°F. Line a muffin/cupcake pan with paper liners.

In a bowl, mix the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. 

In another bowl, whisk together the buttermilk, egg and melted butter until blended.

Add the flour mixture and stir just until evenly moistened.

Stir in half of the grated cheese, the jalapeño and the corn kernels. 

Fill the muffin cups up to 3/4 full.

Sprinkle with the remaining cheese.

Bake for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean.

Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes.

To print the recipe, click here.

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