Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1–2 jalapeños, thinly sliced
- 4 ounces cream cheese, cut into small cubes
Instructions
- Preheat oven to 400°F (200°C). Grease or line a muffin tin.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter until combined.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Spoon batter into muffin cups about 3/4 full.
- Place a cube of cream cheese into the center of each muffin and cover with a little more batter if needed.
- Top each muffin with a slice of jalapeño.
- Bake for 12-15 minutes or until golden brown and a toothpick inserted near the cream cheese comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, use room temperature eggs and cream cheese to ensure even mixing and melting. Avoid overmixing the batter to keep muffins light and fluffy. Adjust jalapeño slices to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg