Cheddar Cornbread Muffins With A Bite (Or Not)
Created by TwisSis on April 22, 2018
- Servings: 12
- Prep Time: 10m
- Cook Time: 10m
- Recipe #29394
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 4 tablespoons grated cheddar cheese (plus extra for topping - See NOTES)
- 2 tablespoons butter (melted)
- 3/4 cup whole kernel corn (See NOTES)
- 3 tablespoons chopped jalapeno chilies (optional)
How to Make
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Step 1: Preheat oven to 425F.
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Step 2: In a lrg bowl, combine the flour, cornmeal, baking powder, baking soda & salt.
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Step 3: In another bowl, whisk together the buttermilk, eggs, cheese & butter.
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Step 4: With a lrg spoon, slowly stir the wet ingredients into the flour & cornmeal mixture.
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Step 5: Add the corn kernels & chopped jalapenos, if using.
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Step 6: Add batter to greased muffins tins, filling about 3/4 of the way.
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Step 7: Top each muffin w/a little bit of cheese & bake for 10 min or until golden
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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.
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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.
Nutritional Facts
- 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