Cheesy Jalapeno Cornbread Muffins

In preparation for a birthday party, I only made one dish, Cheesy Jalapeno Cornbread Muffins. I based it off of this recipe from Epicurious, basically following it except I dumped in a bag of shredded chedder cheese and used whole milk instead of buttermilk. I may have thrown in a little half-n-half on top of the whole milk. Might have been a bit heavy with the butter too. I doubled the recipe and ended up using four large jalapenos.

These were pretty easy to make. Maybe about an hour from start to finish. Easily could be less, but I didn't set out with a clear game plan. Originally I intended to cook just one batch, but I'm constantly afraid there won't be enough food.

Sadly these were served just warm and a day later, even though they are best straight out of the oven, hot, soft and cheesy.