Yield:
Scale
Ingredients
- 1 large jalapeño
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 4 ounces grated sharp cheddar cheese
Instructions
- Preheat the oven to 400F. Lightly butter a 12-cup muffin tin.
- Cut the jalapeño in half lengthwise and scrape out the seeds, then mince.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Stir in the milk, egg and melted butter. Fold in the cheese and the minced jalapeño.
- Divide the batter between the 12 muffin cups (about 1-1/2 tablespoons per cup). Bake the muffins until golden brown, 20-24 minutes. A tester should come out clean from one of the center muffins.
- Let the muffins cool briefly before removing from the tin and serving.