Cheddar Pepper Cornbread Muffins
The recipe for these gorgeously spicy, savory, cornbread muffins comes to us from Erin of Mountain Rose Herbs -- and you must try them! You can get creative and use any other pepper you have on-hand, like jalapenos or poblanos for this recipe, as well as trade out the flour to make them gluten-free. With a nice crisped top, super moist crumb, and explosion of cheesy, spicy goodness, all you need is a little dollop of melting butter to make these the perfect dinner side or afternoon snack. Great for holiday get-togethers and take-alongs too!
Ingredients
Dry:
1 1/4 cups organic stone-ground cornmeal
3/4 cup organic all-purpose flour
2 Tbsp organic sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp organic chili powder
1 tsp organic ground black pepper
½ tsp organic cumin powder
1 tsp fine sea salt
Wet:
2 farm fresh organic eggs
1½ cups grated cheddar cheese
2/3 cup organic milk
2/3 cup organic buttermilk
½ cup organic white onion, minced
½ cup organic red bell pepper, minced
½ cup fresh organic cilantro, minced
3 Tbsp organic unsalted butter, melted
Directions
1. Preheat the oven to 425°F and lightly grease a muffin pan.
2. Whisk the dry ingredients together in a large bowl. Mix together the eggs, milk, buttermilk, shredded cheese, cilantro, onion, and peppers in a separate bowl. Next, combine the wet and dry ingredients and mix until moist. Fold the butter into the batter.
3. Fill the muffin pan evenly with batter. Bake until a toothpick inserted comes out clean, about 10 to 12 minutes.
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