These Smoked Cheddar Corn Muffins are rich, cheesy, and perfectly spiced with a kick of jalapeño, making them a flavorful addition to any post-parade spread.
Smoked Cheddar Corn Muffins
Makes 24
Ingredients
- 1 cup self-rising yellow cornmeal
- ⅓ cup self-rising flour
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ¾ teaspoon Cajun seasoning, divided
- ¾ cup whole buttermilk
- ¼ cup chopped green onion
- ¼ cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup shredded smoked Cheddar cheese
- 24 jalapeño slices
Instructions
- Preheat oven to 425°. Spray 2 (12-cup) mini muffin pans with cooking spray.
- In a large bowl, stir together cornmeal, flour, sugar, salt, and ¼ teaspoon Cajun seasoning.
- In a small bowl, whisk together buttermilk, green onion, oil, and eggs. Add buttermilk mixture to cornmeal mixture, stirring until combined. Add cheese, stirring just until combined. Divide batter among prepared muffin cups. Top each with a jalapeño slice. Sprinkle with remaining ½ teaspoon Cajun seasoning.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 12 minutes. Let cool in pans for 5 minutes. Serve warm.
