Ingredients
– 1 large jalapeño (seeds removed and sliced into thin half-moons)
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg (lightly beaten)
– 4 tablespoons unsalted butter (melted)
– 4 ounces sharp cheddar cheese (grated, about 1 cup)
Instructions
1- Preheat your oven to 400°F. Butter a 12-cup muffin tin or line with paper liners for easy release.
2- In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3- Stir in 1 cup milk, 1 large lightly beaten egg, and 4 tablespoons melted unsalted butter until just combined.
4- Fold in 4 ounces grated sharp cheddar cheese (about 1 cup) and most of the 1 large jalapeño sliced into thin half-moons (seeds removed).
5- Divide batter evenly among muffin cups, filling each about 3/4 full.
6- Top each with a few reserved jalapeño slices for crunch and looks.
7- Bake for 15 to 20 minutes until golden brown. A toothpick inserted in the center comes out clean.
8- Cool in tin for 5 minutes, then transfer to a rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Remove jalapeño seeds and membranes for milder heat, or leave some seeds for extra spiciness
🧀 Use room temperature ingredients for better mixing and a lighter texture
🔥 For extra crispy edges, brush the muffin tin with melted butter instead of using paper liners
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg