Cheddar Cornbread Muffins

I made some yummy cheddar cornbread muffins to go along with some chili I made. The cornmeal is local from Whole Grain in Welcome, MN. I adapted a skillet cornbread recipe to muffins and also used half raw milk mild cheddar and half white cheddar from Wisconsin. It turned out great!

Cheddar Cornbread
adapted from marthastewart.com

Serves 5.

• 1 cup all-purpose flour (spooned and leveled)
• 1 cup stone-ground yellow cornmeal
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 cups low-fat buttermilk
• 2 large eggs
• 1 cup shredded cheddar cheese (4 ounces) plus 1/4 cup for sprinkling
  
• 1 Chopped Jalepeno (optional)
• 2 tablespoons chopped cilantro
  
• 2 tablespoons butter

Directions

1. Preheat oven to 400 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
2. Brush inside of muffin tin with melted butter. I used the large muffin tins.
   
3. Pour batter into prepared muffin tin and sprinkle extra cheddar cheese on top; bake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cornbread cool in muffin tins for at least 5 minutes before removing and setting on cooling rack. Serve warm or at room temperature. Wrap completely cooled muffins in plastic, and store at room temperature up to 1 day.