Cheddar Cornbread Muffins
Easy, cheesy cornbread muffins
Equipment
- large glass bowl
- large wire whisk
- muffin pan
- ladle
- cooling rack
- cooking spray
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup whole milk
- 1 large egg - lightly beaten
- 4 tbsp butter - melted
- 1 cup cheddar cheese - freshly grated
- 1 hot jalapeño - seeded and thinly sliced (optional)
Instructions
- Preheat the oven to 400℉. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large glass bowl.1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp kosher salt
- Add the milk, egg and melted butter.1 cup whole milk, 1 large egg, 4 tbsp butter
- Stir it all together
- Stir in the grated cheddar and optionally the sliced jalapeño.1 cup cheddar cheese, 1 hot jalapeño
- Add the batter to 9 standard sized muffin wells. Optionally add a sliver of jalapeño to mark the hot ones.
- Bake for 15-20 minutes until a toothpick inserted into the middle of a muffin comes out clean. The muffins should be golden-brown.
- Let the muffins cool on a rack for a few minutes before removing from the muffin pan.
- Serve and enjoy!
Nutrition
Calories: 244kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 364mg | Potassium: 134mg | Fiber: 2g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 1mg
