If you are looking for a killer fabulous, side dish of wonder…this is it, my friends. Corn Bread and Corn Muffins have long been one of my favorite side dishes to serve with soup, chicken, pork, beef…(alright, they go well with just about anything!) This Jalapeno Cheddar version is fabulous. Now, don’t be worried about them being too spicy. The jalapeno flavor is super mild, but with just enough kick to add another layer of fabulous flavor. They are so good fresh from the oven with a bit of butter spread on the inside.
Hope some of you get a chance to try them this week! They are particularly delicious with BBQ Country Style Ribs or Chili’s Chicken Enchilada Soup. They only take 30 minutes to prepare, start to finish. Now, that is something to be happy about, yes?
Let me show you how to make it it happen…
1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl, combine 1 C + 2 Tb flour, 1 C cornmeal, 1/2 C sugar, 1 tsp baking soda and 1 tsp salt. Toss them all together with a fork.
3. In a large glass measuring cup place 1 C buttermilk, 1/2 C oil and 2 eggs. Whisk it all together with a fork until well combined.
4. Pour the wet ingredients into the dry and stir it just a few times with a wooden spoon. It’s important not to over mix. We’ll stir it more after the other ingredients are added, for now just stir it 2 or 3 times.
5. Grate some nice sharp cheddar cheese (you’ll need 1 cup) and chop 1-2 jalapeno peppers (you’ll need 2-3 Tb). Make sure to wear rubber gloves while you chop the jalapenos. The seeds are super hot and will burn your skin. They will also add a real hot kick to the muffins. I opted to remove most of the seeds and used only the flesh. It was just the right amount of heat for us. Not too spicy, but enough of an addition to give it another great layer of flavor.
6. Add the cheese and jalapeno to the muffin batter…
Stir just until there are no more streaks of flour.
7. Line a muffin tin with cupcake liners and spray them with cooking spray. This will keep your pans from getting terribly dirty while allowing the muffins to come out of the cups easily.
8. Bake for 12-15 minutes, or until the tops spring back when lightly tapped.
9. Remove them from the oven and allow them to sit in the pans on the counter for 5 minutes.
Serve and enjoy! They are SUPER good warm from the oven with a little butter.
Here’s the handy printable…
Recipe adapted from Julie Thomson