Jalapeño Cheddar Jack Corn Muffins

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For Thanksgiving I always make some kind of cornbread. These muffins are spicy and sweet and so delicious! They are the perfect accompaniment to a Thanksgiving meal.

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Jalapeno Cheddar Jack Corn Muffins

A spicy and sweet muffin!
Course Bread
Cuisine American
Keyword corn bread, corn muffin, jalapeno cheddar jack corn muffins
Servings 9 muffins

Ingredients

  • 1 cup Corn Meal
  • 1 cup AP Flour
  • 1 tsp Salt
  • 3 tsp Baking Powder
  • 1/4 cup Sugar
  • 1 Egg
  • 1 cup Buttermilk
  • 1/4 cup Neutral Oil (Canola, Veg, or Avocado)
  • 2 tsp Garlic Powder
  • 2 Jalapeños, seeded and minced
  • 1 1/2 cups Shredded Cheddar Jack

Instructions

  • To a bowl, add egg, buttermilk and oil. Whisk until combined.
  • To the same bowl, add corn meal, flour, salt, garlic powder, sugar and baking powder. Using a spatula, fold the dry ingredients into the wet. Do not over mix.
  • Add in the minced jalapeño and cheddar cheese. Fold in with a spatula until well combined.
  • If you want to make the parchment paper liners, cut 5×5 squares. Using a glass push the parchment paper into each muffin well.
  • Preheat the oven to 400℉.
  • Line a muffin tin with parchment squares and using a 3 oz cookie scoop, scoop equal portions of batter into each well. Top with more shredded cheddar and a jalapeño slice.
  • Bake at 400℉ for 30-35 mins or until a knife comes out clean.
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