Jalapeño Cheddar Cornbread Muffins
Servings: 0
Equipment
- Cupcake or other shaped muffin pan
Ingredients
- 8 tbsp unsalted butter melted
- ⅔ cup granulated sugar
- 1½ tbsp honey
- 2 ea large eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ tsp koshering salt
- ½ tsp baking soda
- 1 ea jalapeño chili stemmed, seeded, cored, minced
- 1 cup cheese cheddar, grated
Instructions
- Preheat the oven to 350F.Lightly butter or oil the muffin pan.Cut jalapeño, grate cheese.
- In a medium bowl, stir butter, sugar, and honey together. Whisk in eggs and buttermilk.Add cornmeal, flour, salt, and baking soda.Do not over-mix. As soon as the flour disappears, stop mixing. Fold in jalapeño and cheese.
- Divide batter equally between the cups of a greased or lined muffin tin, filling almost to the top.
- Bake for 25 minutes.Prick the center of one muffin with a toothpick and make sure it comes out clean.If not, bake for about 5 more minutes.
