Cheesy Jalapeno Cornbread Muffins

This recipe I made with my cooking club girls in mind.  We all love cheese and we all love spice and this little bite of heaven has both of those.  And, Andrea, the slice of jalapeno on top was for you.  I had to borrow a page from your book on that one for presentation.

For the recipe itself  I used a finely grated Parmesan as one of the cheeses, just to give it a more complex background flavor.  The other two cheeses I used were an aged white cheddar and a good quality pepper jack cheese, both came from Rumiano Cheese Company and were in my local grocery store.  This is where the real flavor comes from an also some of the heat.  But by adding a chopped jalapeno you also get a different heat and flavor coming through and I really like that combination.  As much as you may think otherwise, these really are not that spicy so go ahead try them!  Best served fresh and warm or stored and re-warmed.  

  1. Preheat oven to 375 degrees and grease a mini muffin pan.  In a large bowl add the flour, cornmeal, parmesan cheese, sugar, baking powder and salt and whisk to combine.  Set aside.
  2. In a medium bowl combine the egg and milk and whisk to combine.  Add the wet ingredients to the dry ingredients and then add in the melted butter and diced jalapeno, white cheddar and ½ cup of the pepper jack cheese.  Mix with a rubber spatula gently to combine, do not over mix.
  3. Fill muffin tins evenly, about ¾ full, and top with remaining pepper jack cheese.  Bake for 18 minutes or until just set.  Remove and let cool and serve with a dollop of crème fraiche or sour cream and sliced jalapeno.
1 cup all purpose flour

1 cup fine grind cornmeal

½ cup grated parmesan cheese

1 Tablespoon sugar

2 teaspoons baking powder

1 teaspoons salt

1 egg

1 cup whole milk

½ cup unsalted butter, melted

¾ cup grated aged white cheddar

3/4 cup grated pepper jack cheese, divided into ½ cup and ¼ cup

2 jalapenos, 1 seeded and diced and 1 sliced for garnish

Crème fraiche or sour cream for garnish

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