|Jodies Kitchen Jalapeno Cheddar Cornbread Muffins|
Don't worry if you don't like jalapenos just leave them out!
You will still have a delicious cheddar cheese muffin!
If you want just a basic cornbread muffin recipe,then by all means leave out the cheddar and the jalapeno and you still have a spectacular cornbread muffin.
This recipe is a version of my Sweet Cornbread Muffins.The ingredients are the same except I omit the sugar and I switch the amount of flour and corn meal mix,so that these have a little more texture than the sweet version.
You also have the option with this recipe to add more jalapeno if you wish or leave your seeds in. I take mine out,and one jalapeno is just perfect for us. My little guy can handle the heat in these muffins just fine.
We eat these with a variety of dishes, but of course they are made more during the winter when I am making soups and stews.
I recommend you try my Chili Beans with these, they goes so well together.
This isn't a fussy recipe and I have never made it once where it didn't turn out right,so even though it is all from scratch I think even the novice of bakers will have success with this. If you ask me how many muffins this will make, then I would have to tell you, it all depends on the size of your muffin tin. I have all different sizes and normally have two tins ready to use for this recipe. These can also be made in the mini muffin tins,just keep a eye out so you don't over bake.
Jodies Kitchen Jalapeno Cheddar Cornbread Muffins
1/2 cup butter room temp (1 stick)
2 eggs room temp
1-1/2 cup milk room temp
Beat these together in a small bowl
1-1/2 cup yellow cornmeal mix
1 cup all purpose flour
1/2 teaspoon salt
1 jalapeno diced fine seeds removed + more for the top
1-1/3 cup fine grated sharp cheddar cheese + more for the top
Butter,melted to brush on cooked muffins
Preheat oven to 375F and spray muffin tins with baking spray.
In a large bowl add cornmeal, flour, salt and mix well.Add in jalapeno,and shredded cheese, mix again. Add wet ingredients to dry mix and blend until well combined. Pour into muffin tins by heaping tablespoon's (depending on tin size) top with a slice of jalapeno and a little cheddar cheese. Bake until done, then remove and brush with melted butter.