Jalapeno Cheddar Cornbread Muffins

Recipe is adapted from this one. Makes around 6 normal-sized muffins. Should work fine in a pan if you prefer.

I recommend shredding cheese yourself as pre-shredded cheese may contain toxic anti-caking agents and other additives.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk (can substitute with milk or water)
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 1/2 tbsp honey
  • 1 egg
  • 2 jalapenos, diced (first slice some across for garnish)
  • 1/4 cup cheddar cheese, shredded

Instructions

  1. Preheat oven to 375˚ F and grease your muffin tin or pan.
  2. In a bowl, combine flour, cornmeal, baking soda, and salt. Then add buttermilk (or milk or water,) butter, sugar, egg, and honey and stir. Add more liquid if necessary; batter should be moist but not too wet. Add in the diced jalapenos and cheese and gently combine.
  3. Divide batter evenly in the tray. If you'd like to garnish with a slice of jalapeno, do so now.
  4. Bake for about 15 minutes. You can test them with a knife or toothpick to see if they're done in the center.
  5. Remove from oven and allow to cool for a few minutes. You can add a drizzle of honey on top, but do so prior to serving or the honey will absorb into the muffins.