Ingredients

The following ingredients have 9 Servings
  • 1 large jalapeño
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 4 tablespoons unsalted butter, melted
  • 4 ounces sharp cheddar cheese, grated (1 cup)

Instruction

  • Arrange a rack in the middle of the oven and heat to 400°F. Lightly butter or line a standard 12-cup muffin tin with muffin liners — 9 cups for large muffins or all the cups for smaller muffins; set aside. Cut the jalapeño in half lengthwise and scrape out seeds. Thinly slice the pepper crosswise into half-moons.
  • Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Stir in the milk, egg, and melted butter. Add the cheese and the jalapeño (reserving a few slivers of pepper to garnish the tops of the muffins) and fold to combine.
  • Divide the batter between the 9 or 12 muffin wells. Top each muffins with a sliver or two of jalapeño.
  • Bake the muffins until golden-brown and a tester inserted in the center of the muffins comes out clean, 15 to 20 minutes. Let cool briefly in the tin before removing and serving.