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Cheddar Jalapeno Cornbread Muffins

Amy Johnson | She Wears Many Hats
  • 30 minutes
  • Serves 16

INGREDIENTS

1 1/2 cups

yellow cornmeal

1/2 cup

all-purpose flour

3 tbsp

sugar

1 tbsp

baking powder

1 tsp

salt

2

eggs

1 1/2 cups

buttermilk

1/3 cup

oil

1 cup

sharp cheddar cheese, shredded

1

jalapeño, finely diced (adjust for spice preference)

1/2 cup

onion, finely diced (optional)

1/2 cup

black beans, drained (optional)