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Cheddar Jalapeño Cornbread

Cheddar Jalapeño Cornbread Muffins
You can make these with a mixer, but we suggest using your favorite wooden spoon and whisk to keep the texture interesting. So, give the mixer a day off. 

  • 1 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 teaspoon Jack's Blend
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup of grated cheddar cheese (we like sharp)
  • 1/2 cup corn kernels, cooked and drained (fresh is best)
  • 1 tablespoon diced roasted jalapeño peppers
  • 1 scallion, minced 
  • 1 cup of buttermilk
  • 4 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 tablespoon olive oil

Preheat over to 375º and spray muffin tins with olive oil or line with paper or silicone muffin cups. Mix together all dry ingredients. Stir in cheese, corn, jalapeño, and scallion.

In a separate bowl, whisk together the buttermilk, butter, eggs, and olive oil. Make sure that the butter is lukewarm, at most, before adding in. 

Incorporate all ingredients together, stirring slowing by hand.

Fill tins or molds two-thirds of the way, Bake for 18-20 minutes until the tops start to turn a lovely gold color. Serve warm with butter.

Makes a dozen muffins.

Note: If you can't get your hands on some fresh corn, go with the good organic frozen before the tinned corn.
What we used: Jack's Blend; Misto Olive Oil Sprayer
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