Jalapeño Cheddar Cornbread Muffins

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When I make Chili, it must be paired with some form of cornbread. These Jalapeño Cheddar Cornbread Muffins are easy to make and delicious. They are moist and full of flavor. The jalapeños are not overly spicy with the sweet corn permeated throughout. The sugar is not too sweet; it is just enough to balance the butter, jalapeños, and corn. This muffin holds true to its identity of being cornbread :)

Watch the full method here. https://youtu.be/8V7Bmd-mUuY
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Prep Time: 15 mins
Bake Time: 25 mins
Oven Temp: 350°F
Makes 1 dozen muffins

Ingredients - Ingredients are grouped to simplify the prepping process.
Butter Mixture - Sauté and set aside to cool completely
  • Butter - 1 stick
  • Onion - 1/3 c, minced
  • Jalapeños - 2 medium, minced an deseeded
Dry - Mix and set aside
  • AP Flour - 1½ cup
  • Cornmeal - 1/2 cup
  • Sugar - 1/8 cup
  • Baking Powder - 1 tbs
  • Salt - 1 tsp
Wet - Mix and set aside
  • Milk (or 2 %) - 2 cups
  • Whole Eggs - 2 lg
Add ins - prep and set aside
  • Frozen Corn - 2 cups, thawed and drained well
  • Sharp Cheddar - 1/2 cup, shredded
Method
  • Sauté the butter mixture until the onions and jalapeños are softened. Set aside to cool completely.
  • In a separate bowl, mix the dry ingredients. Whisk in the wet ingredients. Don't over mix. It's ok to still see flour (Over mixing will make the dough too dense)
  • Add in the cooled, butter mixture. Mix.
  • Add in the corn and cheddar. Fold. 
  • Lightly grease a cupcake pan and fill almost to the top.
  • Bake in a preheated oven for 25 mins.
  • Remove and quickly remove the muffins and place on a rack to cool. Keeping them in the pan will cause steaming. (Be careful with the hot pan!)

            
Enjoy and Thanks for Visiting!!

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