How to make cheesy cornbread muffins

Melt 1/2 stick of butter or margarine in 1 cup of milk. Set aside to cool. Use any type of milk- skim, low-fat, whole, or buttermilk.

Preheat oven to 350 degrees. In a bowl, place 1 cup of cornmeal. Any type or a mix of white, yellow, and/or coarse cornmeal.

Add 1/2 cup of flour to cornmeal.

Mix 1 & 1/2 teaspoons of Baking Powder, 3/4 teaspoon of Baking Soda, and 1/4 teaspoon of salt together. Add to flour and cornmeal mixture.

Add 1 cup of shredded cheddar cheese.

Add diced jalapeño, seeded or not (Optional) to the dry ingredients. Mix well and set aside.

In another bowl, beat 1 egg. Add beaten egg to cooled milk and butter/margarine mixture and mix well. Add liquid mixture to dry ingredients and blend gently.

Spoon into a greased muffin tin and put into preheated oven. Bake for 25-30 minutes.

For a different texture muffin, bake in a dark pan.

For a moist muffin, bake in a light pan.

For a crisp muffin, bake in a dark pan.

For awesome napkins to complement your dishes, click on http://goo.gl/wRi61C.