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