Cheesy Jalapeño Cornbread
The perfect blend of spicy sweet in a cornbread muffin.
Servings: 12 muffins
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 cup corn meal
- 1 cup flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 4 eggs
- 1 15oz. can creamed corn
- 1 cup cheese (Cheddar, Monterey Jack) grated
- 2 jalapeños 1-sliced and 1-diced
Instructions
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Preheat oven to 350F. Spray a muffin tin with nonstick baking spray, set aside.
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With a stand mixer or a hand mixer, mix together all ingredients except for the grated cheese and the diced jalapeños.
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Fold in the grated cheeses and the diced jalapeños.
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With a 1/4 measuring cup, scoop the batter into the muffin tin in even portions.
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Place one slice of jalapeño onto the top of the batter for each muffin.
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Bake for 15 minutes for muffins, OR for 45 minutes for a sheet cake size.
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When bake time is up, test with a wood skewer to make sure they are completely baked through. Remove from oven and let it cool in the pan covered with a light hand towel until cool enough to handle. Serve warm with butter and honey.
Recipe Notes
*If you don't like spicy, you can easily leave out the jalapeños. You can also just use less if you prefer less spicy.