Cheddar Cornbread Muffins With A Bite (Or Not)

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.