Cheddar Cornbread Muffins With A Bite (Or Not)
April 22, 2018
"This recipe was rec'd via email from Yummly in an article titled "Team Yummly Go-To Recipes", but is actually a recipe by Meagan at azestybitedotcom. Meagan is a Texas girl like myself in my "prior to Iceland" life, so we both appreciate a good cheesy cornbread w/a bit of a bite. I chose to make the jalepeno chilies (or the amt used) an optional matter for the sake of my less adventurous DH & those among you that may not share my affection for some serious "bite". Pls read my NOTES that follow the prep steps for a hint & an extra thought from me. ENJOY!"
- Serving Size: 1 (81.3 g)
- Calories 139.3
- Total Fat - 4.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 43.9 mg
- Sodium - 349.6 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 1.4 g
- Sugars - 1.5 g
- Protein - 5 g
- Calcium - 131.2 mg
- Iron - 0.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Preheat oven to 425F.
In a lrg bowl, combine the flour, cornmeal, baking powder, baking soda & salt.
In another bowl, whisk together the buttermilk, eggs, cheese & butter.
With a lrg spoon, slowly stir the wet ingredients into the flour & cornmeal mixture.
Add the corn kernels & chopped jalapenos, if using.
Add batter to greased muffins tins, filling about 3/4 of the way.
Top each muffin w/a little bit of cheese & bake for 10 min or until golden
NOTE #1: As a matter of personal preference developed over time, I have come to favor a cornbread not so full of whole corn kernels, so I whiz them briefly w/my hand-held stick blender. They quickly change to a creamed corn texture w/smaller bits of corn & also keep the cornbread moist = Your decision to make.
NOTE #2: When you top the uncooked muffins w/extra cheese, just use 3-4 of your fingers to grasp the grated cheese, drop it atop the uncooked muffins & press it lightly into the surface.
Tips & Variations
- No special items are required.