- 1 1/2 cups all-purpose flour
- 3/4 cup stone-ground cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 4 ounces extra-sharp cheddar cheese, shredded (1 1/4 cups)
- 1/4 cup chopped chives
- 1 cup milk
- 1 large egg, lightly beaten
- 1/4 cup canola oil, plus more for brushing
- 2 jalapeños
- 8 ounces cream cheese, softened
- 1/4 cup hot pepper jelly
- Preheat the oven to 400° and spray a 12-cup muffin tin with baking spray. In a medium bowl, whisk the flour and cornmeal with the baking powder, sugar and salt. Lightly stir in 1 cup of the cheddar cheese and the chives.
- In a small bowl, whisk the milk with the egg and the 1/4 cup of canola oil. Fold the liquid ingredients into the dry ingredients just until evenly moistened. Spoon the batter into the muffin cups. Sprinkle the tops with the remaining 1/4 cup of cheddar cheese. Bake for 22 to 25 minutes, until the muffins are springy and golden. Let the muffins cool for 5 minutes, then turn them out onto a rack to cool.
- Meanwhile, brush the jalapeños lightly with oil and roast directly over a gas flame or under the broiler, turning, until lightly charred, about 5 minutes. Transfer the chiles to a bowl, cover with plastic wrap and refrigerate to cool slightly, about 5 minutes.
- Peel, seed and finely chop the jalapeños. Mix them with the cream cheese and pepper jelly. Serve the muffins with the pepper jelly cream cheese.
The pepper jelly cream cheese can be refrigerated for up to 4 days. The muffins can be stored in an airtight container overnight. Rewarm before serving.