Jalapeno Cheddar Cornbread Muffins

The last week or so, it seems like the temperature keeps dropping...and dropping...and dropping.. Today is 7 degrees outside (feels like -12) and last night I couldn't help but crave a big pot of fresh chili and some cornbread muffins.  These cornbread muffins are cheesy, and spicy and have the perfect sweetness when paired with homemade chili.  Here's how to make them.

Jalapeno Cheddar Cornbread Muffin

1 cup of flour

1/3 cup of yellow cornmeal

3 tablespoons sugar

2 teaspoons baking powder 

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter, melted

1 large egg

3/4 milk

1 cup shredded sharp cheddar cheese

2 jalapeno peppers, 1 chopped and 1 sliced

Preheat your oven to 350 degrees.  Place cupcake liners in muffin pan and set aside.  

In a medium bowl, mix together flour, cornmeal, sugar, baking powder, soda, and salt.  

In a large bowl, combine melted butter, milk and eggs.  Slowly mix in dry mixture.

Gently stir in cheese and chopped peppers. 

Fill muffin tins 3/4 full and top each muffin with a sliced pepper.  

Bake 15-17 minutes.  

Serve with butter and honey along side a big bowl of warm chili!