I usually make cornbread muffins as my husband tolerates them better than the traditional iron skillet version (he is not a big cornbread fan). Doesn't make sense to me, but I put these together one evening to go with a pot of chili.
1Preheat oven to 400 degrees; spray muffin tins (regular 12-muffin pan) with cooking spray.
2In a large bowl, mix together the corn meal, flour, baking powder, baking soda, salt, ground cumin and chili powder. To the dry mixture add in the chopped chilies (or jalapenos), corn kernels and the cheddar cheese. Mix together thoroughly.
3Pour in the egg, oil of choice and the buttermilk (starting with about 1 cup) and stir to combine. You want a fairly thick batter, so add buttermilk to get proper consistency. Scrape bottom of bowl and sides and stir just until thoroughly mixed. Let sit in the bowl for 5 minutes.
4Spoon the batter equally among the prepared muffin tins; they should be just about full. Place in the preheated oven and bake until golden brown, about 15 - 20 minutes.
5Remove from the pan immediately and serve or place on cooling rack if not using right away.