Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1 cup medium ground corn meal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter (melted and cooled)
  • 1 1/4 cups milk
  • 2 whole eggs
  • 2 whole jalapeno peppers (seeded and finely diced)
  • 1 cup extra sharp shredded cheddar cheese

Instruction

  • Pre-heat the oven to 350 and line a 12 well muffin pan with paper liners. Then combine the flour, corn meal, sugar, baking powder, baking soda, smoked paprika and salt together in a large mixing bowl. Whisk them together thoroughly to aerate them. Combine the cooled melted butter, milk, and eggs together in another bowl and whisk them together thoroughly. Pour those wet ingredients into the bowl of dry ingredients and whisk it all together into a smooth, thick batter. Switch to a rubber spatula and fold in the diced jalapeno and cheddar cheese.
  • Scoop the batter into the lined muffin wells, filling each one to the top. Bake them for 20 minutes to let them get puffy, golden and completely baked through. Let them cool for 10-15 minutes, then serve them immediately! They will also keep for a day or two sealed in an airtight container for yummy leftovers.