Jalapeño Cheddar Cornbread Muffins

1: Preheat oven to 375°F.

2: Seed and dice 2 jalapeños, reserving some for topping and cutting them into thin slices.

3: Grate 1 cup of sharp cheddar cheese.

4: Mix dry ingredients in one bowl: corn meal, AP flour, baking powder, white sugar, and salt.

5: In a separate bowl, melt 1/2 cup of butter, then add buttermilk and 1 egg; whisk until combined.

6: Add the wet mixture to the dry mixture and mix well with a spatula.

7: Add diced jalapeños and 1 cup of shredded cheese to the mix.

8: Grease a muffin tin and scoop the mixture into the muffin tin.

9: Sprinkle with remaining cheese and jalapeños.

10: Bake for 25 minutes.

11: Let rest for 10 minutes and enjoy!