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The aroma of freshly baked cornbread wafting through the kitchen is a comforting reminder of home-cooked meals that evoke cherished memories. Cheesy jalapeño cornbread muffins offer a delightful twist on this traditional dish, melding the sweetness of cornbread with the spicy kick of jalapeños and the creamy richness of cheese. This recipe is not just a side dish; it's a versatile snack that can elevate any meal, from family dinners to summer barbecues.

Cheesy Jalapeño Cornbread Muffins

Discover the irresistible flavor of Cheesy Jalapeño Cornbread Muffins, a delightful twist on a classic dish. These muffins combine the sweetness of cornbread with spicy jalapeños and rich cheese, making them a perfect snack or side for any meal. Using fresh ingredients ensures each bite is packed with flavor and nutrition. Whether for breakfast, paired with chili, or as a stand-alone treat, these muffins will impress your family and friends. Enjoy cooking and create memorable moments around the table!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or substitute with milk + 1 tablespoon lemon juice)

2 large eggs

1/4 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

1/2 cup diced jalapeños (fresh or pickled)

1 tablespoon honey (optional, for a hint of sweetness)

1/4 cup chopped green onions (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly with oil to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until combined.

      Combine Wet Ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, and honey (if using). Make sure everything is well combined.

        Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

          Add Cheese and Jalapeños: Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter.

            Fill Muffin Cups: Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full. This will allow room for rising.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Cool and Garnish: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Before serving, sprinkle with chopped green onions for extra flavor and color.

                  Serve and Enjoy: These cheesy jalapeño cornbread muffins are best enjoyed warm, ideally with a pat of butter or alongside your favorite chili or soup!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins