Cheddar Jalapeno Cornbread Muffins

• 1-1/4 cup Cornmeal
• 1/2 cups All-purpose Flour
• 2 Tablespoons Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 1-1/2 cup Buttermilk
• 1/4 cups Sour Cream
• 4 Tablespoons Unsalted Butter, melted
• 2 whole Large Eggs
• 1/2 cups Shredded Sharp Cheddar Cheese
• 2 Tablespoons Jalapeno Pepper, Minced

1. Preheat oven to 375u0b0F degrees. Spray a 12-cup muffin pan with cooking spray; set aside.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt; stir with a whisk.
3. In a separate bowl, combine the buttermilk, sour cream, butter, and eggs; stir with a whisk. Add milk mixture to cornmeal mixture; stir just until moistened. Fold in the cheese and jalapeno.
4. Spoon batter into prepared pan, filling each cup 2/3 full. Bake for 20 minutes or until lightly browned.
5. Remove from pan immediately and allow to cool completely on a wire rack.

cornmeal, allpurpose, sugar, baking powder, baking soda, salt, buttermilk, ubc, unsalted butter, eggs, shredded sharp, jalapeno pepper

Taken from tastykitchen.com/recipes/breads/cheddar-jalapeno-cornbread-muffins/ (may not work)