Step 1

to 375°F (190°C) and grease a muffin tin.

Step 2

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a separate bowl, whisk the buttermilk, melted butter, and eggs until smooth.

Step 4

Add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix!).

Step 5

Gently fold in the shredded cheddar cheese and corn kernels.

Step 6

Divide the batter evenly among the muffin cups.

Step 7

Top each muffin with a jalapeño slice for an extra burst of flavor and a nice visual touch.

Step 8

for 18-20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.

Step 9

Allow the muffins to cool on a wire rack for about 5 minutes before serving.