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1
Preheat oven to 375 degrees.
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2
In a large bowl mix cheese, buttermilk, oil, eggs, corn, green chiles, red pepper, jalapeno and cilantro.
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3
In another bowl whisk together cornmeal, flour, baking powder, baking soda, salt and sugar.
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4
Add dry ingredients to wet ingredients and stir until dry ingredients are just moistened. Don't over mix.
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5
Generously spray a 6-cup jumbo muffin tin or a 12-cup standard muffin tin with cooking spray. Divide batter between the cups. Top each muffin with a little extra cheddar. (Optionally, also garnish with a pickled jalapeno slice and a couple roasted red pepper strips.It makes 'em purdy.)
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6
Bake until they are golden brown and a toothpick inserted comes out clean. Cooking times will vary based upon the pan you use. I used a jumbo muffin tin and it took about 30 to 35 minutes. A standard muffin tin will take less time to cook.
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7
Cool on a rack in the pan for 10 minutes. Then remove muffins and let cool to your liking. Serve warm or at room temperature.
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8
Note: The amount of sugar you add is up to you. I prefer just a hint of sweetness (2 tablespoons). You can add more or less depending on your cornbread palate.
