Ingredients
Scale
- 1 cupall-purpose flour
- 1 cupyellow cornmeal
- 1/4 cupgranulated sugar
- 1 tablespoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 cupbuttermilk
- 2large eggs
- 1/4 cupunsalted butter, melted
- 1/2 cupsour cream
- 1 cupshredded cheddar cheese
- 2jalapeños, thinly sliced, plus extra for topping
- 4 ozcream cheese, cut into small cubes
- For a gluten-free version:Substitute all-purpose flour with a gluten-free flour blend.
- For a lighter version:Use reduced-fat sour cream and cheese.
- For less heat:Swap out jalapeños for mild green chilies.
Instructions
- Preheat the oven:Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- Mix the dry ingredients:In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Prepare the wet ingredients:In a separate bowl, combine the buttermilk, eggs, melted butter, and sour cream. Stir the wet ingredients into the dry ingredients until just combined—be careful not to overmix.
- Add the flavor:Fold in the shredded cheddar cheese and sliced jalapeños, ensuring they are evenly distributed throughout the batter.
- Fill the muffin cups:Fill each muffin cup halfway with the batter. Place a cube of cream cheese in the center of each muffin cup, then top with more batter until the cups are about 3/4 full.
- Garnish and bake:Place a slice of jalapeño on top of each muffin for garnish. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the cornbread (not the cream cheese) comes out clean.
- Cool and serve:Allow the muffins to cool slightly before serving. Enjoy them warm for the best flavor experience!