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Cheddar Jalapeño Cornbread Muffins

by on September 15, 2011 in Breads, Cornbreads September 15, 2011 BreadsCornbreads
See post on missamy’s site!
4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

A perfect friend for your soup or chili.

Ingredients

  • 1-½ cup Yellow Cornmeal
  • ½ cups All-purpose Flour
  • 3 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 whole Eggs
  • 1-½ cup Buttermilk
  • ⅓ cups Oil (vegetable Or Canola)
  • 1 cup Sharp Cheddar Cheese, Shredded
  • 1 whole Jalapeño, Finely Diced (add Another For More Spice)
  • ½ cups Onion, Finely Diced (optional)
  • ½ cups Black Beans, Drained (optional)

Preparation

Preheat oven to 350°F. Grease muffin cups or use paper liners.

In a large bowl, lightly whisk together all dry ingredients: cornmeal, flour, sugar, baking powder, and salt.

Beat the eggs, buttermilk and oil together in a small bowl, then stir into dry ingredients. Mix well, but be careful to not over mix.

Add in cheese, jalapeño, onion and black beans. Stir until combined.

Fill muffin cups half full.

Bake for 18-20 minutes.

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3 Reviews

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kulichka on 11.28.2011

Great recipe. Loved the addition. A little bit on the dry side, though. I still haven’t found the perfect moist cornbread recipe!

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Elizabeth on 10.17.2011

These were delicious! So easy to make and a great consistency: fluffy, yet dense. Brilliant. Next time I’ll add a bit more cheese though, as I could stand a bit more.

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bedybaby on 9.18.2011

Great recipe, I actually added a little piece of hot dog to mine and put then in a mini muffin tin and they were like little mini corn dogs!

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