These jalapeno cornbread muffins with cheese feature sharp Cheddar in the mix, and each one has a secret chunk of mozzarella inside, along with some spice from jalapeños -I guess it's time to make cornbread different than Mom did!
Ingredients
- cornmeal: 1 cup
- flour: 1 cup
- baking powder: 4 tsp
- salt: 1 tsp
- honey: 0.33333 cup
- egg: 1 piece
- milk: 1 cup
- vegetable oil: 0.25 cup
- sharp Cheddar cheese: 2 cups (shredded)
- Jalapeno peppers: 2 piece (chopped)
- mozzarella sticks, each cut into 6 pieces: 2 piece
- thin slices jalapeno pepper: 12 piece (optional)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
-
In a large bowl, mix together cornmeal, flour, baking powder, and salt; stir in honey, egg, milk, and vegetable oil; blend thoroughly. Stir in shredded sharp Cheddar cheese and chopped jalapeños. Pour or spoon batter into the prepared muffin cups.
-
Add a mozzarella piece to the center of each muffin and one jalapeño slice.
-
Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, about 14 minutes.
