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Jalapeño and cheese cornbread muffins Recipe

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This recipe for Jalapeño and cheese cornbread muffins, by , is from The Noland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Noland
Added: Monday, October 19, 2009


1 1/4 c. flour
1 c. yellow cornmeal
1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
4 oz. (about 1 cup) shredded Monterey Jack cheese
1 c. buttermilk or sour milk
1 large egg
1/4 c. butter, melted
1 can (4 oz.) chopped jalapeño peppers, drained or 1/4 c. chopped fresh seeded jalapeño peppers, or more to taste
1/2 c. fresh or frozen defrosted corn

Stir together flour, cornmeal, sugar, baking powder an soda. Stir all but about 1/4 cup of cheese into flour mixture. Beat buttermilk and egg together, then beat butter and peppers. Combine with flour mixture, stirring just until blended. Stir in corn.

Spoon into 12 greased muffin cups. Top with reserved cheese. Bake 25 to 30 minutes at 400º or until muffins test done.




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