Native American Identity

Cheddar Jalapeño Cornbread Muffins 🌽🔥

Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh or pickled jalapeños, diced (seeds removed for less heat)
- 1 tablespoon honey (optional)
- 1/4 cup corn kernels (optional, for added texture)

Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease or line a muffin tin with paper liners.

2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Mix well to ensure even distribution.

3. Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs until fully combined. If desired, stir in honey for a touch of sweetness.

4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently fold everything together until just combined; do not overmix. The batter may be slightly lumpy.

5. Fold in Cheese and Jalapeños: Carefully fold in the shredded cheddar cheese, diced jalapeños, and corn kernels (if using), ensuring an even distribution without overmixing.

6. Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

7. Bake: Bake in the preheated oven for 18-22 minutes, or until the muffins have risen and a toothpick inserted into the center comes out clean.

8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm, possibly with butter or a spread of your choice.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins