Cheddar Jalapeno Cornbread Muffins

It’s Friday and I am snowed in! We got hit with a crazy snow storm here in Ontario and I have been scared to go outside all day.  Thankfully because I live downtown I don’t have a car and so walking in the snow is definitely easier than driving in it.  Or so I thought?! I ended up bundling up and headed out in the snow and basically there was no sidewalk to walk on.  It felt like I was walking through the Land of Narnia out there. I haven’t seen this much snow in years, but I live in Canada and it is mid-Feb so I’m not surprised really.  I will just embrace the beauty of it from my window now that I am back at home and safe.  I’m going to cozy up on the couch with some vino, pizza and HBO Girls.

Earlier today while the blizzard was happening, I made some quick jalapeno cheddar cornbread muffins to munch on. I had made these for Thanksgiving and they were super yummy as a side dish. But for some reason I was really in the mood for just eating them as a meal today.  In general I am not a huge cornbread fan but because of the cheddar and jalapeno I absolutely love this recipe.  Anything with cheese and spice is my kind of dish. I succumb to my cravings...what can I say?! :)

Cheddar and Jalapeno Cornbread Muffins

Yields 11 muffins (recipe by damndelicious)

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• Kosher salt and freshly ground black pepper, to taste
• 6 tablespoons unsalted butter, melted
• 1 cup buttermilk
• 2 tablespoons honey
• 2 large eggs
• 1 jalapeno, seeded and diced, plus more for topping
• 1/2 cup grated Parmesan, plus more for topping
• 1/2 cup shredded cheddar, plus more for topping

Directions:

1. Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.
3. In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
5. Add the jalapeno, Parmesan and cheddar and gently toss to combine.
6. Scoop the batter evenly into the muffin tray.
7. Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.
8. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
9. Remove from oven and cool on a wire rack.

How is the weather in your part of town?

It’s Friday and I am snowed in! We got hit with a crazy snow storm here in Ontario and I have been scared to go outside all day.  Thankfully because I live downtown I don’t have a car and so walking in the snow is definitely easier than driving in it.  Or so I thought?! I ended up bundling up and headed out in the snow and basically there was no sidewalk to walk on.  It felt like I was walking through the Land of Narnia out there. I haven’t seen this much snow in years, but I live in Canada and it is mid-Feb so I’m not surprised really.  I will just embrace the beauty of it from my window now that I am back at home and safe.  I’m going to cozy up on the couch with some vino, pizza and HBO Girls.

Earlier today while the blizzard was happening, I made some quick jalapeno cheddar cornbread muffins to munch on. I had made these for Thanksgiving and they were super yummy as a side dish. But for some reason I was really in the mood for just eating them as a meal today.  In general I am not a huge cornbread fan but because of the cheddar and jalapeno I absolutely love this recipe.  Anything with cheese and spice is my kind of dish. I succumb to my cravings...what can I say?! :)

Cheddar and Jalapeno Cornbread Muffins

Yields 11 muffins (recipe by damndelicious)

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• Kosher salt and freshly ground black pepper, to taste
• 6 tablespoons unsalted butter, melted
• 1 cup buttermilk
• 2 tablespoons honey
• 2 large eggs
• 1 jalapeno, seeded and diced, plus more for topping
• 1/2 cup grated Parmesan, plus more for topping
• 1/2 cup shredded cheddar, plus more for topping

Directions:

1. Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.
3. In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
5. Add the jalapeno, Parmesan and cheddar and gently toss to combine.
6. Scoop the batter evenly into the muffin tray.
7. Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.
8. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
9. Remove from oven and cool on a wire rack.

How is the weather in your part of town?