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Jalapeño Cheddar Cornbread Biscuits
Taking cornbread to the next level with cheese & peppers
Prep Time: 00:10
Cook Time: 00:20
1 large jalapeño
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg 4 tablespoons butter, melted
1.5 cups grated cheese (cheddar or whatever your cheese-loving heart desires)
1Turn oven on to 400° F. Line 12-cup muffin tin with muffin liners (9 cups for large muffins or all 12 for smaller muffins).
2Cut the jalapeño in half lengthwise and remove seeds and ribs. Slice thinly into half-moons.
3Whisk together cornmeal, flour, sugar, baking powder, and salt.
4Stir in milk, egg, and melted butter.
5Add in cheese and jalapeño. Fold to combine. (You can save a few slices of pepper to garnish the top of the muffins.)
6Fill muffin tin cups with batter and top each muffin with a slice or two of jalapeño.
7Bake the muffins until golden-brown, 15-20 minutes.
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