Cheddar Jalapeno Cornbread Muffins
These sweet, crumbly, fluffy and cheesy cornbread muffins are incredibly easy to make and so delicious and addictive. Topped with sharp goat's cheese cheddar and sliced jalapeños these muffins are a must for any BBQ, potluck or cookout.
- 1 2/3 Cup flour all-purpose flour
- 2/3 cup cornmeal or polenta whatever you have access to
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar
- 1/2 cup cheddar grated and divided
- 1/4 cup of butter melted and cooled
- 1 cup of milk or buttermilk
- 2 Tbsp vegetable oil
- 2 large eggs
- 1 green jalapeño thinly sliced
Preheat oven to 350 degrees F.
Combine flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add 1/4 cup of the grated cheddar.
In a separate bowl or measuring jug mix the melted butter, milk and oil with a whisk. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
Slowly add the wet ingredients to the cornmeal; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
Spoon into a greased muffin tin. Top the muffins with the remaining 1/4 cup of cheddar and a couple of slices of the jalapeño pepper and bake for 18-20 minutes at 350F. Use a toothpick to test the center of the muffins for doneness. The toothpick should come out with a crumb or two.
Allow to cool.
Extra muffins can be stored in an airtight container for up to four days or they can be frozen for about a month.