Chili Cheese Corn Muffins

Hello folks, and welcome back to the All Things Southern kitchen! We’re making my Chili Cheese Corn Muffins today. Let me show you the ropes.

1 ¾ cups self-rising cornmeal

1 cup all-purpose flour

1 cup shredded sharp Cheddar cheese

¼ cup sugar

¼ cup seeded and chopped jalapeno peppers

1 and ½ cups whole milk

¾ cup butter, melted

2 large eggs

I’ve preheated our oven to 400 degrees and prepared my muffin tin with nonstick cooking spray. Now I’m going to take a large bowl and combine one and ¾ cup cornmeal with a cup of flour, a fourth cup of sugar and a fourth cup of seeded and chopped jalapeno peppers.

In a separate bowl, we’ll stir together a cup and a half of milk, ¾ cup of melted butter and two large eggs. Then we’ll make a little dent or well in the center of our dry mixture and pour this into it. We’ll stir just until it’s moistened and spoon into our muffin tins. This makes a good dozen.

We’ll bake twenty minutes or until golden brown and serve ‘em with supper—if we can wait that long. Enjoy my Chili Cheese Corn Muffins! That’s good eating, from the All Things Southern kitchen to yours!

Hugs, Shellie