Jalapeño Cornbread Muffins

01Method

1. 1

   Heat the oven to 375°F (190°C) and lightly grease all cups of a 12-cup muffin tin.

2. 2

   Melt the butter in a small skillet over medium heat. Add the onion and minced jalapeño and sauté, stirring from time to time, for 3 to 5 minutes. Remove from heat and let cool.

3. 3

   In a large bowl, whisk together the eggs and buttermilk until well combined.

4. 4

   In a second bowl, stir together the cornmeal, flour, taco seasoning, salt, and baking soda.

5. 5

   Once the onion and jalapeño mixture has reached room temperature, fold it into the egg-buttermilk mixture.

6. 6

   Pour the wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened and the batter is lump-free. Divide the batter evenly among the prepared muffin cups and top each with a thin jalapeño slice.

7. 7

   Bake on the center rack until the muffins are golden and a toothpick inserted in the center comes out clean, approximately 25 minutes. If needed, bake for an additional 5 minutes and test again.

8. 8

   Allow the muffins to rest in the pan on a wire rack for about 5 minutes, then serve warm.