| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 12 muffins |
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1/4 cup melted unsalted butter
- 1 cup shredded Jack
- 2 jalapeno peppers, diced
- 1 jalapeno pepper, cut in 12 slices
Instructions
- Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 148 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 38 mg |
| Sodium | 164 mg |
Reviews
These are the best cornbread muffins I have ever had. They are similar to mexican cornbread except they have cheese in them and are so goooood!!! Try them and you will live them.
Good, easy to make
I made these about 2 years ago and haven’t repeated since. I’ve always found that Tyler’s recipes worked very well but these really had nothing special in their flavor. Adequate but not a repeat recipe, in my opinion.