Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 12 muffins

　　1 1/4 cups yellow cornmeal

　　1/2 cup all-purpose flour

　　1 tablespoon sugar

　　1 1/2 teaspoons baking powder

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1 cup grated extra-sharp Cheddar cheese (about 4 ounces)

　　3/4 cup buttermilk

　　1 large egg

　　1/2 stick (1/4 cup) unsalted butter, melted and cooled

　　2 tablespoons minced seeded pickled jalapeño chilies (wear rubber gloves)

　　a 7-ounce jar roasted red peppers, drained, rinsed, patted very dry between paper towels, and chopped fine

　　

Step 1

Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.

　　

Step 2

In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).

　　

Step 3

Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.