Cheddar Jalapeno Cornbread Muffins. It takes longer to type the name than to eat one. Promise.
I grew up with cornbread or biscuits on the table for supper just about every single night. That is probably where my addiction to bread originated, if the truth be known. I always loved to watch Mama as she flipped her skillet over a plate, leaving a perfect, crispy cake of cornbread that she then slice into wedges.
Sometimes, she’d add items to her cornbread, but usually, she made the classic, delicious cornbread recipe that is just hard to beat.
The other night, after a day full of coughing and just feeling cruddy from allergies, I was craving soup like nobody’s business. Thick, rich, creamy soup that would make everything feel better, I felt sure. But, to go with it, I wanted these spicy, warm cornbread muffins and absolutely wouldn’t settle for anything less.
And boy did they do the trick!
Here’s my recipe for Cheddar Jalapeno Cornbread Muffins. You can enjoy them even when you don’t feel cruddy!
- vegetable shortening
- 2 cups cornmeal
- 1 cup flour, self-rising
- 2 eggs
- 2 cups buttermilk
- 1 cup cheddar cheese, grated
- 1 jalapeno, deseeded and diced finely
- Preheat oven to 425 degrees.
- Coat muffin tins or skillet with vegetable shortening.
- Mix together all ingredients and pour into coated muffin tin or skillet.
- Bake about 10-15 minutes until bread has risen and center springs to the touch.
- Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate from skillet or muffin tins for serving.