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Cheesy jalapeño cornbread muffins are not just a delightful accompaniment to your favorite meals; they are a culinary experience that melds traditional Southern cornbread with a spicy twist. The history of cornbread dates back to Native American cooking, where corn was a staple ingredient. Over the centuries, cornbread has evolved into various forms, with each region in the United States adding its own unique flair. The introduction of cheese and jalapeños into cornbread recipes has made this dish a favorite in many households, adding a savory depth and a touch of heat that's hard to resist.

Cheesy Jalapeño Cornbread Muffins

Discover the delightful world of cheesy jalapeño cornbread muffins with this step-by-step guide. These muffins combine traditional Southern flavors with a spicy twist, making them perfect for any meal or as a tasty snack. With their moist texture and cheesy goodness complemented by the kick of jalapeños, they are sure to impress. Get ready to indulge in a culinary experience that will become a staple in your kitchen and bring smiles to your family and friends.
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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 1 cup milk mixed with 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 added sweetness)

1/4 cup chopped green onions (for garnishing)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with oil to prevent the muffins from sticking.

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

      Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey (if using) together until you achieve a smooth and consistent mixture.

        Combine Mixtures: Gradually add the wet ingredients to the dry mixture. Using a spatula or wooden spoon, gently stir until just combined. It’s important not to overmix; a few lumps are perfectly fine.

          Add Cheese and Jalapeños: Carefully fold in the shredded cheddar cheese and diced jalapeños into the batter until they are evenly distributed, creating a flavorful mix.

            Fill Muffin Cups: Spoon the prepared batter into each muffin cup, filling them about three-quarters full. This allows space for the muffins to rise during baking.

              Bake the Muffins: Position the muffin tin in the preheated oven and bake for 15-20 minutes. The muffins are ready when their tops are a lovely golden brown and a toothpick inserted into the center comes out clean.

                Cool and Garnish: Once baked, remove the muffins from the oven and let them cool in the tin for approximately 5 minutes. Then, transfer the muffins to a wire rack to cool completely. For extra flavor and color, sprinkle the tops with freshly chopped green onions before serving.

                  Serve and Enjoy: These cheesy jalapeño cornbread muffins are delightful when served warm. Enjoy them on their own, with a pat of butter, or as a perfect side to your favorite chili or hearty soup!

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