Jalapeno Jack Corn Muffins x 4

Over the course of two weeks, I ended up baking 4 batches of these muffins because you can’t buy buttermilk in small portions.

I’m happy to report, all four batches tasted GREAT and I look forward to eating these muffins for the rest of my life…

Ingredients:

1 cup all purpose flour

1 cup white cornmeal

1 Tablespoon baking powder

1 teaspoon salt

½ teaspoon baking soda

1 cup buttermilk

6 Tablespoons unsalted butter, melted, cooled slightly

1 large egg

1 cup grated jalapeno jack cheese (you can also use sharp cheddar cheese, if you’d like)

Here’s the cornmeal I used, FYI:

Directions:

Preheat oven to 425 degrees.

Spray muffin tin with PAM or line with muffin cups.

Mix flour, cornmeal, baking powder, salt, and baking soda in a large bowl.

In a separate, medium bowl, whisk the buttermilk, melted butter and egg together. Once it’s all mixed, add to the dry ingredients and stir until just combined.

The great thing about muffin making is that there’s not much elbow grease involved. You don’t have to mix it until it’s all smooth, so you don’t really need to dirty up electric mixers to make it. Just stir until you don’t see any dry ingredients in the bowl.

Fold in cheese.

Divide the batter into 12 muffin tins.

Bake until the muffins are golden brown and a knife or toothpick comes out clean when you put into the muffins. It’ll be about 18-20 minutes.

Cool in pan for about 10 minutes and serve!

The only downside to corn muffins is that they tend to get drier as they get older so try to consume it that day or the following day. Otherwise, once they are completely cooled, you can freeze them, which is what I do. Throw them into a freezer bag and they’ll keep for a while.

Yum!!!!

Putting together the ingredients took about 15 minutes (including grating the cheese) so it’s a really quick and simple recipe. I highly recommend pairing them with tomato soup.

Tags: buttermilk, corn muffins, jalapeno jack cheese