I love cool interest twists on cornbread! I’m a southern boy, so this is a staple for any meal, even for breakfast! Yum! If you have any yummy recipes, please feel free to send them!
Cheddar Jalapeno Cornbread Muffins
vegetable shortening (for greasing pan)
2 cups cornmeal
1 cup flour, self-rising
2 cups buttermilk
1 cup cheddar cheese, grated
1 jalapeno, de-seeded 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.
Allow to stand about 5 minutes and flip onto a plate from skillet or muffin tins for serving.
**Extra tips: you can always sprinkle a little sugar on top for a bit of crunch, or you can add 1/4 cup of creamed corn into the mix and only use 1 3/4 cups of buttermilk. Enjoy!