Jalapeño Cheddar Cornbread Muffin

Jalapeño Cheddar Cornbread Muffin


1 large jalapeño
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg,beaten
4 tablespoons melted butter
1 cup extra sharp cheddar

Heat oven 400°F. Lightly grease 12-cup muffin tin. Cut the jalapeño in half lengthwise and scrape out seeds and slice

Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Stir in the milk, egg, and melted butter. Add the cheese and the jalapeño (reserving a few slivers of pepper to garnish the tops of the muffins) and fold to combine.

Divide batter evenly into muffin tray. Top each muffins with a sliver or two of jalapeño.

Bake the muffins until golden-brown and a cocktail stick inserted in the center of the muffins comes out clean, 15 to 20 minutes. Let cool briefly in the tin before removing and serving.