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Cornbread muffins are a beloved staple in Southern cuisine, cherished for their comforting texture and subtly sweet flavor. Their warm, crumbly goodness often accompanies hearty meals, serving as a perfect complement to stews, barbecues, and fried dishes. However, in the world of cornbread, there's always room for creativity and innovation. Enter the Jalapeno Cheddar Cornbread Muffins—an exciting twist on the traditional recipe that brings a delightful combination of heat and richness to the table.

Jalapeno Cheddar Cornbread Muffins

Spice up your mealtime with delicious Jalapeno Cheddar Cornbread Muffins! These easy-to-make muffins combine the warmth of cornbread with the zesty kick of jalapeños and the creamy richness of cheddar cheese. Perfect for breakfast, snacks, or as a side to your favorite dishes, they'll become a family favorite. Click through to explore the complete recipe and bring a savory twist to your kitchen today!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup sugar

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

1 large egg

1/4 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

1-2 fresh jalapeños, finely chopped (seeds removed for less heat)

1/4 cup corn kernels (fresh or frozen)

Instructions
 

Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line with muffin liners.

    In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. Whisk until well blended.

      In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.

        Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

          Gently fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels until evenly distributed in the batter.

            Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, brushing the tops with a little melted butter and sprinkling with fresh chopped cilantro or parsley for a pop of color. Enjoy with a side of honey or jalapeño jelly for an extra flavor boost!