Life on Food: Jalapeno Cheddar Cheese Corn Muffins

After a tour of Las Vegas we are now back to regularly scheduled programming. As a special treat I have a real winner for you. These muffins are fantastic.

We overindulged a lot in Las Vegas. Mr. J and I decided once back we would cut back on the amount of rich food we consume. At least for a little bit.

These muffins are very flavorful. With sharp cheddar cheese and the bite from the jalapenos your taste buds will be having a party in your mouth.

We had these as a side with a taco salad. Instead of having lots of tortilla chips we had a muffin. They added so much to the meal, making it filling and satisfying for Mr. J while still having a salad.

These are best served the day of but we heated them quickly in microwave the next to serve with eggs at breakfast.

Jalapeno Cheddar Cheese Corn Muffins

by Emily Morris, Adapted from Joy the Baker

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake side bread corn

Ingredients (12 muffins)

1 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup whole milk
1 large egg
1/4 cup unsalted butter, melted and cooled slightly
1 cup grated sharp cheddar cheese
3 tablespoons diced pickled jalapeno
12 pickled jalapeno rounds for topping

Instructions

Preheat oven to 375 degrees. Grease well a 12 cup muffin tin and set aside.

In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Set aside.

In a small bowl, whisk together milk, egg, and melted butter.

Add the wet ingredients all at once to the dry ingredients. Stir to incorporate. Before the mixture is entirely mixed, add the grated cheese and diced jalapeno. Stir to incorporate making sure that the mixture is evenly moistened and the cheese is well distributed.

Divide batter between prepared muffin tins. Top each with a jalapeno round.

Bake muffins for 20 to 25 minutes, or until golden brown and cooked through. Muffins are best served warm.