Cheddar Jalapeno Cornbread Muffins

Preheat oven to 375ºF degrees. Spray a 12-cup muffin pan with cooking spray; set aside.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt; stir with a whisk.

In a separate bowl, combine the buttermilk, sour cream, butter, and eggs; stir with a whisk. Add milk mixture to cornmeal mixture; stir just until moistened. Fold in the cheese and jalapeño.

Spoon batter into prepared pan, filling each cup 2/3 full. Bake for 20 minutes or until lightly browned.

Remove from pan immediately and allow to cool completely on a wire rack.