Spicy Cornbread Muffins

Makes 12

Bake these fluffy, delicious cornbread muffins!

softened unsalted butter, or nonstick baking spray for greasing

2 cups

all-purpose sifted flour

3/4 cup

extra-fine cornmeal

3 tbsp

baking powder

1 tsp

kosher salt

egg

2/3 cup

buttermilk

1/3 cup

unsalted melted butter

1 cup

shredded aged white cheddar

seeded and finely diced jalapeno chilies

Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 300°F (150°C) maximum. For gas grills, preheat the grill to low then turn off one burner to achieve indirect heat
Grease a 12-cup muffin pan with butter or nonstick baking spray. set aside.
Stir together the flour, cornmeal, baking powder and salt in a large bowl
In a separate bowl, whisk together the egg, buttermilk and melted butter
Using a wooden spoon, stir the wet ingredients into the dry until well combined. Stir in cheese and jalapenos. Divide the batter evenly among the prepared muffin cups
Place the muffin pan on the grill over indirect heat. Cook, covered, for 30 to 40 minutes or until a toothpick comes out clean when inserted in the center of a muffin. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them from the pan. Serve them