Jalapeno Cheddar Cornbread Muffins
These are a great savory bake to have in your repertoire! Full of cheesy, spicy flavors, they work as a great side dish to any Tex-Mex dinner. They can also be eaten just as they are, which is all too easy when they taste THIS good. Feel free to increase/decrease the amount of jalapeño depending on what level of spice you like.
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Servings: 11
Ingredients
- 150 g (1 ¼ cups) All Purpose Flour
- 100 g (⅔ cups) Yellow Cornmeal
- 1 ½ tsp (1 ½ tsp) Baking Powder
- ½ tsp (½ tsp) Baking Soda
- 65 g (5 tbsp) Salted Butter Melted
- 2 (2) Large Eggs
- 140 ml (⅔ cups) Whole Milk
- 160 g (¾ cups) Full Fat Sour Cream
- 120 g (1 cups) Shredded Cheddar Cheese Or Similar
- 1-2 (1-2) Jalapeños De-Seeded and Chopped
Instructions
- Pre-heat the oven to 425℉/210℃. Line or generously grease a 12 hole muffin pan.
- In a large bowl, stir together the flour, cornmeal, baking powder and baking soda.
- Make a well in the middle. Add in the melted butter, eggs, sour cream and milk and whisk until only just combined. (A lumpy batter is fine).
- Add a good pinch of salt, the cheese and chopped jalapeños, saving some to top the muffins if desired. Stir together and scoop into the muffin pan.
- Bake 18-20 minutes, until golden on top and a skewer inserted comes out clean. Let cool a little before serving. Optional: Brush with more melted butter when serving!