Cheesy Jalapeno Cornbread Muffins
Apparently Mother Nature forgot to check her calender for it’s snowing in March in the Mid-Atlantic, and that’s just not right (or normal). This is resulting in a very large number of soups in my household, and with that a lot of crusty bread for soaking up every last drop. However one can not survive on crusty bread alone, so I decide to spice things up by adjusting one of my favorite cornbread recipes. The first few times I made this by just topping the muffin dough with the pepper and cheese, but quickly realized that folding them in was the better option – even though it increases the risk of heavy muffins. In my oh-so-scientific experimentation I found that adding folding in the pepper and cheese with the last bit of flour seems to keep the muffins fluffy while still insuring a mostly even distribution of the cheese and peppers.
1 cup cornmeal (yellow or white)
1 cup flour
1/4 cup white sugar
3 tbsp baking powder
1 tsp salt
1/4 cup vegetable oil
1 cup milk
1/4 cup cheddar cheese, shredded
1 jalapeno pepper, diced
- Preheat oven to 425 and lightly grease a muffin tin.
- Stir together the dry ingredients in a large bowl create a well in the middle, then set aside. Beat together the vegetable oil, milk, and egg.
- Pour the liquid ingredients in to the well and quickly mix together, right before fully mixed fold in the cheese and pepper.
- Spoon the batter in to the pre-greased tins, filling about 3/4 of the way.
- Bake for 25 minutes, or until tops are a golden brown. Allow to cool on a rack for at least 5 minutes - then serve and enjoy!
These muffins are the perfect addition to a nice comforting soup, allowing you to soak up all the goodness – with just the right little kick. For those looking for a real boost serrano peppers can easily be switched in, either seeded or as is. Just be warned that these muffins are rather addicting, so if you serve them to guests be prepared to share the recipe! Or risk having them call you up at dinner time asking for the recipe…