Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1 cup buttermilk (or buttermilk substitute)
- 1/4 cup melted butter
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
Instructions
- Preheat the oven to 400°F (200°C) and grease a muffin tin.
- Whisk together the cornmeal, flour, baking powder, salt, and smoked paprika in a large bowl.
- In another bowl, mix the buttermilk, melted butter, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the cheddar cheese and jalapeños.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
For extra flavor, try adding a pinch of cayenne pepper or serving the muffins with butter and honey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg