These Jalapeno Cornbread Muffins are a spicy twist on classic cornbread. They are perfect as a side dish for chili or barbecue, or enjoy them as a savory snack. The combination of cheddar cheese and jalapeno peppers adds a flavorful kick to these muffins.
Ingredients: 1 cup yellow cornmeal. 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 2 large eggs. 1 cup shredded cheddar cheese. 2-3 jalapeno peppers, seeded and finely chopped. 1/4 cup chopped fresh cilantro optional. Cooking spray.
Instructions: Warm up your oven to 375F 190C and get a muffin tin ready by spraying it with cooking spray or putting muffin liners inside it. Gather the cornmeal, all-purpose flour, sugar, baking powder, and salt in a large bowl. Use a whisk to mix them together. Put the eggs, melted butter, and buttermilk in a different bowl. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Mix the chopped jalapeno peppers, shredded cheddar cheese, and chopped cilantro if using in slowly. Put an equal amount of batter in each muffin cup in the prepared pan. The muffins should be baked in a hot oven for 15 to 18 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through. You can eat these tasty jalapeno cornbread muffins warm or at room temperature. Have fun!
Prep Time: 15 minutes
Cook Time: 15 minutes
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