Served at the 2014 Say Cheese Wine Trail


1 cup Cornmeal
1 cup All-purpose flour
1/3 cup White Sugar
3/4 cup Shredded Cheddar Cheese
1/4 cup Chopped Jalapenos
1/2 teaspoon Salt
2 teaspoons Baking Powder
1 egg, beaten
1/4 cup Canola Oil
1 cup Milk

1. Preheat oven to 400 degrees. Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk. Stir gently to combine.
3. Add cheddar cheese and jalapenos, mix just until blended. Spoon batter into muffin cups.
3. Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.

Serve with Stone Hill Golden Rhine


Cheddar and Jalapeno Corn Muffin

Cheddar and Jalapeno Corn Muffin served at Stone Hill Winery

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