Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 cup(s) all-purpose flour

  3. 1/2 cup(s) fine yellow cornmeal

  4. 3/4 teaspoon(s) baking powder

  5. 1/2 teaspoon(s) baking soda

  6. 1/2 teaspoon(s) kosher salt

  7. 1/4 teaspoon(s) ground black pepper

  8. 1/4 cup(s) sugar

  9. 1 egg

  10. 4 tablespoon(s) (1/2 stick) butter , melted and mostly cooled

  11. 6 tablespoon(s) sour cream

  12. 1/4 cup(s) milk

  13. 1 cup(s) shredded Monterey Jack cheese

  14. 1 (or 2, according to taste) jalapeño , stemmed, seeded, and finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease 8 muffin slots (in a 12-slot tin) with cooking spray; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and pepper. In a medium bowl, whisk together sugar and egg until thickened and smooth, about 30 seconds. Whisk in butter until combined, then add sour cream and milk; whisk until smooth.

  2. Add egg mixture to flour mixture, stirring just until combined. Gently fold in cheese and jalapeño. Spoon batter evenly into muffin cups and bake until golden brown and a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes. Set aside to cool for 5 minutes, then run a sharp knife around the edges to loosen the muffins and transfer to a platter. Serve warm or at room temperature.

  3. Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .


Send feedback