a take on a southern classic. these muffins are great for brunch or as a side to your favorite soup.
recipe follows after the jump
jalapeño cheddar cornbread muffins
2 jalapeños
1/2 cup sharp cheddar cheese
1/4 tsp sugar
1 tsp kosher salt
1 cup flour
1 cup yellow cornmeal
2 tsp baking powder
1 cup milk
1 egg
1/3 cup canola oil
directions
-shred the cheese and jalapeños (remove seeds for milder muffins)
-mix the dry ingredients together
-mix the wet ingredients together and slowly add the dry ingredients
-fill the the muffins half full
-place them in a pre-heated oven for 25-30 minutes
i want to try these! love the parchment paper idea too!