HEAT oven to 400ºF. Coat 12 muffin C. with no-stick cooking spray like Baker’s Joy®.
COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Stir together buttermilk, oil, eggs and chilies in medium bowl. Add to dry ingredients. Stir to combine. Stir in 1 C. cheese. Spoon evenly into prepared muffin cups.
BAKE 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle with remaining 1/2 C. cheese. Cool 5 minutes on wire rack. Remove muffins from pan. Serve warm.
Cheesy Jalapeño Corn Muffins
Cook Time: 15 Min
Yield: 12 Servings
Ingredients
1 C. all-purpose flour
1 C. yellow corn meal
2 Tbsps. sugar
2 1/2 tsps. Clabber Girl® Baking Powder
3/4 tsp. salt
1 C. buttermilk
1/2 C. Crisco® Pure Canola Oil
2 large eggs
1 (4 oz.) can chopped green chilies, well drained
OR 1 fresh jalapeños
1 1/2 C. shredded Cheddar cheese, divided
Directions
HEAT oven to 400ºF. Coat 12 muffin C. with no-stick cooking spray like Baker’s Joy®.
COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Stir together buttermilk, oil, eggs and chilies in medium bowl. Add to dry ingredients. Stir to combine. Stir in 1 C. cheese. Spoon evenly into prepared muffin cups.
BAKE 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle with remaining 1/2 C. cheese. Cool 5 minutes on wire rack. Remove muffins from pan. Serve warm.
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