Spicy Cornbread for Chilly Snow Days

The "Big Freeze" is upon us in England right now.  We've had about a foot of snow and I love it!  My good friend Stuart from Australia is here visiting now, and before he arrived I thought I needed to make a little something to take the edge off the cold for him and his warm weather acclimated Aussie self.

Enter Cheddar Jalapeño Cornbread muffins.  I was SO excited to find cornmeal in the grocery store last week - you hardly ever see it around here.  And thanks to those kind people at Total, I used their delicious Greek Yogurt in this recipe and it turned out perfectly.

Ingredients

• 2 eggs
• 450 ml or 1 3/4 cup Total Greek Yogurt
• 50g melted butter*
• 65g plain flour
• 1tsp baking soda
• 2 tsp salt1 
• tbsp brown sugar
• 275g fine cornmeal
• 1 jar (about 100 grams) Old El Paso jalapeños - drained and chopped.
• 100 grams sharp cheddar, diced

Preheat oven to 200 C (300 F) In a large bowl, whisk 2 eggs, 450 ml Total Greek yogurt, and 50g melted butter.  In another bowl, sift dry ingredients together - 65g plain flour, 1tsp baking soda, 2 tsp salt, 275g cornmeal, and 1 tbsp brown sugar.  Fold in the jalapeños and cheddar.  Bake for about 15 minutes.

They are so delicious warm and perfect for a quick snack after a day of making snow angels and frolicking in the winter wonderland  They're the perfect comfort food and the cheddar/jalepeno combination is always one of my favorites.  Total Greek Yogurt kept the texture perfectly moist as well.  I would HIGHLY recommend you makes these... ummm right now!!  

The only thing I would do differently next time is to cook these in a small greased baking tin instead of in muffin cases.  They seemed to stick to the sides of the cases a little more than I would've liked.  

*I used salted butter accidentally and therefore added a tbsp of brown sugar to cut the saltiness, but I'm not sure this would be necessary if you used unsalted butter.