Jalapeno Cornbread Muffins

Earlier this week I posted my recipe for chili...now here is the recipe for the part that stole the show. These don't have much heat to them..more of a zing, and are super buttery yet crispy on top if you serve them straight out of the oven. I recommend eating them warm with a little butter. So good!

Jalapeno Cornbread Muffins

 In a bowl combine all your dry ingredients: 1 Cup Flour, 1 Cup Cornmeal (fine ground), 6 Tbsp Sugar, 1 1/2 Tsp Baking Powder, 1/4 tsp Baking Soda, 1/2 Tsp Salt and a pinch of Nutmeg. Whisk together and set aside.

 Finely mince 1 Jalapeno Pepper, removing the seeds and membrane. Set this aside as well.

 In another bowl combine your wet ingredients: 1 Cup Buttermilk, 3 Tbsp Melted Butter, 3 Tbsp Canola Oil, 1 Whole egg plus 1 Egg Yolk.

 Pour your wet ingredients over the dry and gently combine, do not overwork it...you want it just combined.

 Now add 1 small can of creamed corn, 1 can of green chili's and your chopped jalapenos. Gently fold these in.

Spoon into a muffin tin and bake for 15-17 minutes in a 400F oven until edges start to turn a nice golden brown and the muffins puff up.

Not gonna lie...I ate these for breakfast all week. So awesome!