Ingredients:

  • 1 cup (160g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tbsp (25g) granulated sugar
  • 1 cup (240ml) full-fat buttermilk
  • 2 large eggs
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 2 tbsp (30ml) vegetable oil
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (60g) jalapeños, finely diced

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 12-cup standard muffin tin generously with butter or use parchment liners.
  2. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until no clumps remain.
  3. In a medium mixing bowl, whisk the eggs until lightly beaten. Gradually whisk in the buttermilk, melted butter, and vegetable oil until the mixture is smooth.
  4. Pour the wet ingredients into the dry ingredients. Using a silicone spatula, fold gently until just combined.
  5. Gently fold in the diced jalapeños and shredded cheddar cheese. Stop mixing the moment no streaks of flour remain to avoid overmixing.
  6. Divide the batter evenly among the 12 muffin cups and bake for 20 minutes or until the tops are golden brown.