Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 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 shredded cheddar cheese
- 1/2 cup diced jalapeños (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro (optional)
Feel free to substitute the cheddar cheese with Monterey Jack or pepper jack for a different twist. If you want to tame the heat further, using pickled jalapeños can offer a milder, tangy flavor.
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners, or lightly grease with cooking spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing, as it can make the muffins tough.
- Fold in the shredded cheddar cheese, diced jalapeños, and cilantro (if using) until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International