For a delicious southwestern take on cornbread muffins, try our quinoa cornbread muffins!

All-purpose flour: if needed, use a 1:1 gluten-free flour mix to keep these cornbread muffins gluten-free. Cornmeal: a fine or medium-grind cornmeal works best for cornbread. The medium-grind will give it slightly more texture. Buttermilk: you can either buy buttermilk or make your own by mixing 1 tablespoon of lemon juice or apple cider vinegar for each 1 cup of milk. Non-dairy milk like soy milk also works.

Other ingredients needed are: sharp cheddar cheese, baking powder, eggs, butter, zucchini, a few spices, and a jalapeño pepper.

Add a ¼ cup of fresh or thawed frozen corn into the batter. Mix in some sliced green onions for added flavor. Swap the cheddar cheese for goat cheese or feta cheese for a different (but delicious) cheesy spin!

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