Usually I only crave certain foods during their respective seasons. Once again my mother handed me a recipe that she was just itching to make and you know you can’t tell momma NO. It was this cornbread recipe that she found in a magazine.
Instantly you think of the fall or winter time! Serving hot cornbread with some hot and steamy soup. Well, unfortunately its 95 degrees outside in Texas and the only way its going to get cold anytime soon is if we turn the AC below 60.
Shaun would have wanted me to hold off on making cornbread until we made some soup. However, when a pregnant lady wants or craves something you just kind of let her have her way or so I seem to think that way. Nothing is better than hot fresh bread out of the oven with butter. I would have an extra hot roll over dessert any day!
ENJOY!
Cheddar Cornbread Muffins
Ingredients
- 1 1/4 cups flour
- 3/4 cup yellow cornmeal
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 2 lg eggs
- 4 Tbsp cheddar cheese, grated (plus some for topping)
- 2 Tbsp butter, melted
- 3/4 cup corn kernels
- 3 Tbsp jalapeño, chopped
Instructions
Preheat oven to 425 degrees.
In a large bowl combine the flour, cornmeal, baking powder, baking soda and salt.
In another bowl whisk together the buttermilk, eggs, cheese, and butter.
With a large spoon slowly stir in the wet ingredients to the flour and cornmeal.
Add the corn kernels and jalapenos.
Place into greased muffins pans and fill about 3/4 of the way.
Top each muffin with a little bit of cheese and bake for 10 minutes or until golden.
