JALEPENO CORNBREAD MUFFINS (Adapted from isabeleats.com)

This recipe makes 12 -18 muffins, so I’m doubling for my tailgate crowd.

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 TBSP baking powder
1/4 tsp salt
1 cup milk
2 large eggs
4 TBSP unsalted butter, melted
1/2 cup cream style sweet corn
1/4 cup shredded cheddar cheese
2 large jalapeno peppers, finely diced (plus more for topping, if desired)

Preheat oven to 375 degrees F. Line a muffin tin with parchment paper muffin cup liners, or grease with nonstick cooking spray. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt with a whisk.

In a separate bowl, mix together the milk, eggs and melted butter. Then fold in the cream style corn, shredded cheese and diced jalapenos.

Add the wet ingredients to the dry ingredients, and stir until combined.Then pour the mixture evenly into the muffin cups (I use an ice cream scoop to get perfectly even muffin sizes). Top with more diced jalapeños if desired.

Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, then remove the muffins from the pan and allow to cool or serve immediately..

***Note: the cornbread muffins can be made in advance and frozen easily.  Thaw the day before and you’re all set!

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