Jalepeno Cheddar Cornmeal Muffins

Malia added jalepeno and corn for a delicious mexi-twist to corn muffins.


1  cup flour
1/2  cup cornmeal
1  heaping tsp. baking powder
1/2  tsp. salt
1  pinch cayenne
1  cup milk egg
1/4  cup melted butter or margarine
1-1/2  cups grated sharp cheddar cheese
1  mini can mexi-corn
1  tsp. diced jalepeno, canned or fresh


Stir together flour, cornmeal, baking powder, salt and cayenne. Beat egg with milk and butter and add to dry ingredients stirring to moisten. Stir in 1 cup cheese and spoon into greased muffin cups. Sprinkle with remaining cheese and a dash of cayenne. Bake at 375 degrees for 15 to 20 minutes. Makes 8 large muffins.
Malia's Easy method: Prepare 1 box Jiffy corn muffins as directed. Add 1 cup cheddar cheese, 1 mini can mexi-corn, pinch cayenne and 1 tsp. diced jalepenos. Proceed as above.

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