Last week I got a craving for spicy cornbread, so I baked up a batch of these jalapeño-cheddar cornbread muffins. Still warm from the oven, and spicy, savory, and a little bit sweet, they were all that I’d been dreaming of.
Here’s the recipe so you can bake your own batch of cornbready-goodness.
Jalapeño Cheddar Cornbread Muffins
Adapted from here.
1 cup finely ground cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 to 1/2 tsp cayenne pepper (depending on your tolerance for spice)
2 Tbsp sugar
3 Tbsp finely chopped seeded jalapeño pepper (about 1 pepper)
1/2 cup grated sharp cheddar cheese
1 cup buttermilk
4 Tbsp (1/2 stick) unsalted butter, melted
1 cup frozen corn kernels (I used Trader Joes roasted sweet corn)
Preheat oven to 400°F. Grease a 12-hole muffin tin.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños, corn, and cheese. Make a well in the center of the dry ingredients.
In a smaller bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the wet ingredients into the well in the cornmeal mixture and fold gently until all ingredients are moistened.
Spoon the batter into the greased muffin cups. Bake until a toothpick inserted into the center of the muffins comes out clean, 18 to 22 minutes. Transfer the muffins to a wire rack and let cool for at least 5 minutes before serving. Serve warm. Makes 12 muffins.