Sweet, Spicy and delicious. That is what these muffins are. I ate these delightful cheesy muffins with my sweet potato chili, and they were a great accompaniment. You can totally make these into corn bread, I just happen to really like these in muffin form. They are like perfect individual servings that you can pop in your mouth without the need to cut the pan for another serving.
I never actually realized how easy it is to make corn bread without using a boxed mix. I already had everything in my pantry so that made it even easier choice to make it from scratch. I of course added a bit of flair with sharp cheddar cheese and spicy jalapenos. These would be perfect if you like savory breakfast items or for a gorgeous brunch or eat them like me with my sweet potato chili.
Cheddar & Jalapeno Corn Bread
Ingredients( recipe from All Recipes)
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F. Grease an 8 inch square pan or muffin tins.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt ( plus cheddar & jalapeno) until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.