Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 1-2 jalapeños, seeded and finely chopped
- 1/2 cup corn kernels (fresh, frozen, or canned)
If you’re out of buttermilk, a simple homemade version can be made by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. Need a dairy-free option? Substitute the buttermilk with almond milk and use a vegan cheese alternative.
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the buttermilk, eggs, and melted butter, stirring until well mixed.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid over-mixing to keep the muffins tender.
- Gently fold in the cheddar cheese, jalapeños, and corn kernels using a spatula. Remember my grandmother’s advice: “Let the ingredients speak, don’t silence them with too much stirring.”
- Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If you’re anything like me, you might want to sneak one while it’s still warm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International