I love pairing corn bread and corn muffins with thick soups and stews. And although I am a fan of just about all standard cornbreads, sometimes its fun to spice it up. This muffin can stand up to something with a little heat, like chili. I know many recipes call for cheddar with jalapeño, but I think the peppery flavor of Asiago does something even better. I also believe that if you are going to put the name of something in the recipe you should taste it; so if you like jalapeño, this recipe is for you.
As organic as possible:
1 1/2 cups Cornmeal
1 cup Flour
3 Tbsp Sugar
1 tsp Salt
1 Tbsp Baking powder
3 Jalapeños, seeded and diced
4 oz Asiago cheese, shredded, plus more for topping
1/3 cup Sunflower oil (or oil of your choice)
2 Eggs, beaten
1 1/2 cups milk
Preheat the oven to 400º. Grease a standard 12 cup muffin tin and set aside.
In a large bowl mix dry ingredients; cornmeal, flour, sugar, salt, and baking powder. Then add jalapeños and cheese, toss well in cornmeal mixture. In a separate bowl whisk together oil, eggs, and milk. Add the wet ingredients to the dry and mix just until incorporated. Fill the muffin tin to the rim of each cup and sprinkle with cheese for topping. Bake for about 22-25 minutes, until an inserted toothpick comes out clean. For another layer of flavor, top with a pat of butter and serve while warm (next to a bowl of something hearty and warm).