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.
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- 1.0c Cornmeal
- 0.0c Flour
- 1.0tsp Baking Powder
- 0.0tsp Baking Soda
- 0.0tsp Salt
- 1.0c Cheddar Cheese
- 1.0 Egg, beaten
- 1.0c Milk (any type)
- 0.0 Stick Butter/Margarine
- 0.0 Jalapeño (optional)