Jalapeno Cheddar Parmesan Cornbread

By MissiAnn

Serve with jalepeno jelly for an extra kick.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• Kosher salt and freshly ground black pepper, to taste
• 6 tablespoons unsalted butter, melted
• 1 cup buttermilk
• 2 tablespoons honey
• 2 large eggs
• 1 jalapeno, seeded and diced, plus more for topping
• 1/2 cup grated Parmesan, plus more for topping, optional, or double cheddar
• 1/2 cup shredded cheddar, plus more for topping
• 12 cubes of cream cheese
• 12 pickled jalepeno rings

Details

Servings 11
Adapted from damndelicious.tumblr.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

In a large bowl, combine the

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.
Put into muffin tins and push one cube of cream cheese into center and one jalepeno ring.
Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.