Ingredients
- 1 C Flour
- 1 C Cornmeal
- 1 Tbs Baking Powder
- Salt and Pepper to taste
- 6 Tbs Unsalted Butter, Melted
- 1 C Buttermilk
- 2 Tbs Honey
- 2 Lg Eggs
- 1 Jalapeno, seeded and diced plus more for topping
- 1/2 C Grated Parmesan Cheese
- 1/2 C Shredded Cheddar
Preparation
Step 1
Preheat the oven to 400 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste
In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add the jalapeno, Parmesan and cheddar and gently toss to combine.
Scoop the batter evenly into the muffin tray Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.
Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.