"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!"

Original recipe yields 12 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Preheat oven to 425F.

Step 2

In a lrg bowl, combine the flour, cornmeal, baking powder, baking soda & salt.

Step 3

In another bowl, whisk together the buttermilk, eggs, cheese & butter.

Step 4

With a lrg spoon, slowly stir the wet ingredients into the flour & cornmeal mixture.

Step 5

Add the corn kernels & chopped jalapenos, if using.

Step 6

Add batter to greased muffins tins, filling about 3/4 of the way.

Step 7

Top each muffin w/a little bit of cheese & bake for 10 min or until golden

Step 8

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.

Step 9

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.