Side dishe for 12

Cheddar Jalapeño Cornbread Muffins

Name: Cheddar Jalapeño Cornbread Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 cup yellow cornmeal; 1 cup all purpose flour; 3 tbsp granulated sugar; 2 tsp baking powder; 1/4 tsp kosher salt; 1 large egg; 1/4 cup buttermilk; 2 tbsp unsalted butter; 1 cans (14 3/4 oz) creamed corn; 1 1/2 cups shredded sharp cheddar or monterey jack cheese; 3 jalapeños (optional); 1/2 cup finely diced sweet yellow onion; butter and honey (optional)

Cornmeal muffins combine creamed corn, cheddar, jalapeños, and onion in a tender batter baked until firm.

$0.50per serving $

45 minstart to table

12servings

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Ingredients

1 cup yellow cornmeal
1 cup all purpose flour
3 tbsp granulated sugar
2 tsp baking powder
1/4 tsp kosher salt
1 large egg
1/4 cup buttermilk
2 tbsp unsalted butter
1 cans (14 3/4 oz) creamed corn
1 1/2 cups shredded sharp cheddar or monterey jack cheese
3 jalapeños (optional)
1/2 cup finely diced sweet yellow onion
butter and honey (optional)

Steps

Heat the oven to 375 F and grease a 12-cup muffin pan with butter.
Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Stir in the egg, buttermilk, melted butter, creamed corn, cheese, chopped jalapeños, and onion.
Divide the batter among the muffin cups.
Bake for 20 to 23 minutes, until the muffins are firm and a toothpick comes out clean.
Cool the muffins in the pan for 5 minutes.