Preheat your oven to 375 degrees Fahrenheit. Add a teaspoon of oil into the bottom of each muffin tin. Set aside.
In a mixing bowl, stir together the dry ingredients (cornmeal, flour, sugar, salt, and baking soda).
Gently stir in the milk, eggs, and melted butter until the batter is just combined. (Do not overwork the batter.)
Next, fold in the shredded cheddar cheese and chopped jalapenos until they are evenly distributed. Let the batter rest while you preheat the muffin tin.
While the batter is resting, place the oiled muffin tin in the oven. You want the oil to be hot before you add the batter.
Carefully remove the pan from the oven and spoon the batter into the muffin tins, filling each ¾ full.
Place the cornbread muffins into the oven and bake for 25 – 30 minutes until a pick inserted into the middle comes out clean.
Then let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and enjoy warm.
Notes
This recipe makes 12 large muffins. You can fill the muffin tins ½ full and make 18 smaller sized muffins instead.It is important to preheat the oil in the muffin pan. This creates a nice golden bottom and allows the muffins to release easily from the pan.You can substitute tamed jalapenos for a milder spice level if preferred.