What goes great with chili???
And for those that don’t like spicy, you can make these Jalapeño Cheddar Corn Muffins without Jalapeños too. I actually did half the batch without, then added the jalapeños into the second half. Worked out great…and pleased the masses.
Jalapeño Cheddar Corn Muffins
adapted from food.com
- 2 cups yellow corn meal
- 2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 4 tablespoons cane sugar
- 2 teaspoons salt
- 2 cups skim milk
- 4 eggs
- 1/2 cup melted unsalted butter
- 10 ounces shredded part-skim sharp cheddar cheese
- 1 tablespoon minced jalapeños
- Preheat oven to 400°.
- In a large bowl, combine the corn meal, flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, combine the milk, eggs and butter.
- Pour the wet ingredients onto the dry ingredients and mix (remember not to over mix).
- Stir in the cheddar cheese.
- This is the time if you want to do half of the batch without any jalapeños, fill each of your 12 muffin pan spots 3/4 the way up and bake for about 20 minutes or until light brown on the top. Otherwise, proceed…
- Stir in the jalapeños (Add more if you like it hot. Also, if you are doing the full batch of jalapeño muffins, add 2 tablespoons of the minced jalapeños).
- Filling the 12 muffin pan 3/4 the way up, bake the muffins for about 20 minutes or until light brown on the top.
Servings: 24 muffins
I had a gluten-free maple jalapeno corn bread muffin once from a local bakery. I was so skeptical of a savory corn bread muffin with maple but I have to admit it was something interesting.
That sounds delicious! I bet the sweetness of the maple syrup helped to counterbalance the spicy jalapeno. I think it would taste very good and it would be easy to adapt this recipe by swapping the cane sugar for the maple syrup….and maybe even add some maple extract. Yum!