- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 4 tablespoons Brentwood Olive Oil Company Jalapeno Infused Olive Oil
- 1 cup shredded Jack Cheese
- 2 jalapeno peppers, diced
Preheat oven to 400º F. Spray muffin tin with non-stick spray.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, Olive Oil, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir until thoroughly incorporated.
Pour into
muffin trays, filling 2/3 of the way full. Bake until golden, about 25
minutes.
