Jalapeño-Cheddar Cornbread Muffins

Preheat oven to 375 degrees.

In a large bowl mix cheese, buttermilk, oil, eggs, corn, green chiles, red pepper, jalapeño and cilantro.

In another bowl whisk together cornmeal, flour, baking powder, baking soda, salt and sugar.

Add dry ingredients to wet ingredients and stir until dry ingredients are just moistened. Don’t over mix.

Generously spray a 6-cup jumbo muffin tin or a 12-cup standard muffin tin with cooking spray. Divide batter between the cups. Top each muffin with a little extra cheddar. (Optionally, also garnish with a pickled jalapeño slice and a couple roasted red pepper strips.It makes ‘em purdy.)

Bake until they are golden brown and a toothpick inserted comes out clean. Cooking times will vary based upon the pan you use. I used a jumbo muffin tin and it took about 30 to 35 minutes. A standard muffin tin will take less time to cook.

Cool on a rack in the pan for 10 minutes. Then remove muffins and let cool to your liking. Serve warm or at room temperature.

Note: The amount of sugar you add is up to you. I prefer just a hint of sweetness (2 tablespoons). You can add more or less depending on your cornbread palate.