Description
Savory Mexican muffins that blend cornbread with sharp cheddar cheese, sweet corn kernels, and spicy jalapeños for a delightful twist on a classic side dish, perfect for any meal or snack.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup milk
- 2 eggs
- ¼ cup melted butter
Add-Ins
- 1 cup shredded cheddar cheese
- ½ cup corn kernels
- 1 jalapeño, diced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when your muffins are ready to bake.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir thoroughly to evenly distribute all dry components.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until smooth and fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the muffins tender.
- Fold in Add-Ins: Carefully fold in the shredded cheddar cheese, corn kernels, and diced jalapeño to the batter, distributing them evenly.
- Fill Muffin Tins: Spoon the batter into a muffin tin lined with paper cups or greased, filling each cup about three-quarters full to allow space for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
Notes
- For extra flavor and texture, add cooked bacon bits to the batter before baking.
- Adjust the amount of jalapeño or remove seeds if you prefer less heat or a milder flavor.
- Serve warm for the best taste and texture, accompanied by butter or honey if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side / Bread
- Method: Baking
- Cuisine: Mexican-Inspired
