Thursday, November 5, 2009

Jalapeno Cheddar Corn Muffins

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When serving up chili, I love accompanying it with a nice golden cornbread muffin. But a plain cornbread muffin just won't do. For a bit of pizazz, I wanted to include some flavor with the addition of chopped fresh jalapeno peppers and shredded cheddar cheese. I came across this recipe that got some rave reviews and decided to try it as well. It came out wonderfully. Soft, flavorful and leftovers make for a great cornbread stuffing or cornbread crumbs to use as a crunchy coating for meats.

Jalapeno Cheddar Corn Muffins
recipe adapted from Recipzaar

2 cups yellow cornmeal
2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons sugar
2 teaspoons salt
2 cups buttermilk
4 eggs
1/2 cup melted butter
10 ounces shredded sharp cheddar cheese
1/3 cup corn kernels (frozen or canned & drained)
4 jalapenos, minced


Preheat oven to 400°F.

Line muffin tins with liners or spray with butter flavor cooking spray.


Combine the eggs, buttermilk, and melted butter in a bowl.

In another large bowl Combine all the dry ingredients and whisk together to blend.
Add the shredded Cheddar, corn kernels and minced jalapenos to the dry ingredients.

Add the wet ingredients and mix gently, until everything is moist (do not over mix).

Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.


Bake for about 25 minutes or until golden brown.

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