Corn Muffins With Poblano Peppers & Queso Fresco Cheese

Ingredients

• 1 1/2 cup all purpose flour
• 2/3 cup finely ground yellow cornmeal
• 4 tbsp granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon table salt
• 1/2 cup buttermilk, room temperature
• 1/2 cup sour cream, room temperature
• 1 large egg, room temperature
• 3 tablespoons canola or vegetable oil
• 1 cup queso fresco cheese, crumbled and divided
• 2/3 cup corn kernels
• 1/2 cup poblano peppers, chopped
• 12 slices jalapeno pepper
• 6 cherry or grape tomatoes, halved