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Jalapeño Cheddar Cornbread Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time1 hour
Course: Sidedish
Cuisine: American Southern
Keyword: Baked, Chilis
Servings: 0
Author: Edwin Voskamp

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.