These are best served warm and are especially good with chili, soup or stew.


  • 2 Tbsp. unsalted butter
  • 3/4 c. flour
  • 1 1/4 c. cornmeal
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 3/4 tsp. salt
  • 1/4 to 1/2 tsp. powdered red pepper
  • 1 c. beer
  • 1 egg
  • 1 1/2 c. grated sharp Cheddar cheese, about 5 oz.
  • 4-oz. can chopped jalapeno peppers


Preheat oven to 400 degrees F. In a small saucepan, melt butter and set aside. In a large mixing bowl, sift together flour, cornmeal, sugar, baking powder, salt and red pepper. Set aside. Add beer and egg to melted butter; mix. Make a well in center of dry ingredients and pour in beer mixture. Stir briskly to combine, being careful not to overstir (batter should be lumpy). Stir in cheese and jalapeno peppers. Grease a 12-cup muffin tin with vegetable cooking spray. Fill muffin cups 2/3 full. Bake 20-25 minutes, or until lightly browned. Remove muffins from cups immediately and set on a wire rack to cool.

Makes 12 muffins.

Print this recipe

Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly Black
Cheddar-and-Beer Muffins