JALAPENO CHEDDAR CORNBREAD MUFFINS

My southern-ness is showing here. Cornbread is one of my love languages. And when you add fresh corn, sharp cheese, spicy jalapenos and bacon grease then we just need to hold on a minute and collect our thoughts. This may be too much. It may be pushing the limits a bit on acceptable food + human relationships.

But it’s absolutely worth it. I know this isn’t anything ground-breaking, but maybe it’s close enough to feed my tendencies for exaggeration. They really are so damn good, loves.

I love to add hot bacon grease to the bottom of the pan before adding the batter – it creates a perfect, salty, BACON-Y crust that makes my eyes roll back in my head. You can omit this step if you’re in a hurry or think it’s a little too far over the top. {but I hope you won’t! it’s soooo worth it}

You have one more choice to make here as well. Depending on who I am serving these to, I will remove the seeds and membranes from the jalapenos so that they are not super spicy. Leave everything the way God made it if you want to liven things up a bit.

You should definitely slather some good quality salted butter on these babies straight out of the oven, because that is just what we do. Ok? Ok.

I hope you will make these today and then plan on making them again tomorrow. Trust me. When you do, share on the socials and be sure to tag @saltandcharm!

All food by me. All images by the one and only Matthew Ray.

Jalapeno Cheddar Cornbread

I sure do love you all! {especially YOU!}

-Abs