Cheddar Jalapeno Corn Muffins

Preheat oven to 350ºF and line a 12-well muffin pan with paper liners.

Combine flour, corn meal, sugar, baking powder, baking soda, smoked paprika and salt together in a large mixing bowl. Whisk thoroughly to aerate.

Combine cooled melted butter, milk, and eggs together in another bowl and whisk them together thoroughly. Pour wet ingredients into bowl of dry ingredients and whisk into a smooth, thick batter. Switch to a rubber spatula and fold in diced jalapeno and cheddar cheese.

Scoop batter into lined muffin wells, filling each one to the top. Bake them for 20 minutes to let them get puffy, golden and completely baked through. Let them cool for 10–15 minutes, then serve immediately! They will also keep for a day or two sealed in an airtight container for yummy leftovers.