Jalapeño Cream Cheese Cornbread Muffins (Print Version)

# Ingredients:

01 - 1 cup all-purpose flour.
02 - 1 cup yellow cornmeal.
03 - ¼ cup granulated sugar.
04 - 1 tablespoon baking powder.
05 - ½ teaspoon baking soda.
06 - ½ teaspoon salt.
07 - 1 cup buttermilk.
08 - 2 large eggs.
09 - ¼ cup unsalted butter, melted.
10 - ½ cup sour cream.
11 - 1 cup shredded cheddar.
12 - 2 jalapeños, sliced.
13 - 4 ounces cream cheese.

# Instructions:

01 - Preheat to 375°F. Line muffin tin.
02 - Combine flour, cornmeal, sugar, baking powder, baking soda, salt.
03 - Whisk buttermilk, eggs, butter, sour cream. Add to dry ingredients.
04 - Fold in cheese and jalapeños.
05 - Fill cups halfway, add cream cheese cube, top with more batter.
06 - Top with jalapeño slice, bake 18-20 minutes until golden.

# Notes:

01 - Can make gluten-free with GF flour.
02 - Can use mild chilies for less heat.
03 - Best served warm.

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