1cupAll purpose flour (or gluten-free all purpose flour)135 grams (gluten-free flour will weigh less)
1½tspSalt7 grams
1¼cupsButtermilk (or 1 cup milk mixed with 1 Tbsp. vinegar)300 grams
2Eggs
¼cupneutral oil like grapeseed or canola oil54 grams
1cupcheddar cheese, shredded100 grams
2Tbspcanned jalapenos, choppedadd an extra Tbsp if you like it spicy
Instructions
Preheat oven to 450 degrees.
Shred the cheddar cheese if you purchased a block of cheddar.
Whisk cornmeal, flour, salt, and baking powder in a large bowl.
Add buttermilk, then whisk in eggs and oil.
Fold in the cheddar cheese and jalapenos.
Brush oil into 12 muffin tins. Scoop into 12 equal portions for smaller muffins. If you want larger, fluffier muffins, scoop into 9 muffins (which I prefer).
Bake until the crust is golden brown about 10-11 minutes depending on how many muffins you scoop.