Spice it up…

1 week until Thanksgiving and what’s a Thanksgiving without cornbread?! Instead of risking a dry uninspired dish or drenching your bread in honey hoping to mask the dryness try making my Jalapeno Cheddar Cornbread Muffins.

The sharp cheddar cheese gives these muffins a bite while the jalapenos create a pleasant boost. Want the secret to creating moist cornbread? Throw creamed corn into the mix. You can make this recipe in a 9×9 pan if you want, but why not make it fun with muffins?! They are automatically divided into the perfect portion sizes.  Enjoy!

Jalapeno Cheddar Cornbread Muffins

Yields: 12 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

• 1 Cup Yellow Cornmeal
• 1 Cup Unbleached All Purpose Flour
• 1 Tb Baking Powder
• 1 tsp Salt
• ½ Cup Organic Granulated Sugar
• ½ Cup Organic Milk
• ½ Cup Buttermilk
• 2 Brown Cage Free Eggs
• 2 Tb butter, softened
• ¾ Cup Shredded Sharp Cheddar Cheese
• 1 Jalapeno seeded and diced
• 1 Cup Creamed Corn

Directions

1. Preheat oven to 400 degrees.
2. Prepare muffin pan with muffins liners and non-stick cooking spray.
3. Mix cornmeal, flour, baking powder, sugar, and salt in a large mixing bowl.
4. Whisk milk, butter milk, butter, eggs, and creamed corn in a separate bowl.
5. Add wet ingredients to dry ingredients and stir until thoroughly combined.
6. Add jalapeno and ½ cup shredded cheddar to mixture.
7. Pour mixture into prepared muffins liners and top with the remaining ¼ cup cheddar cheese.
8. Bake for 15 minutes or until a toothpick can be inserted in the middle, removed, and clean.