BACON CHEDDAR-JALAPENO CORNBREAD OR MUFFINS

By LindaW1955

Ingredients

• •¹⁄₃ cup plus 2 Tbsp unsalted butter, divided
• •2 Tbsp honey
• •1 cup cornmeal
• •1¼ cups unbleached, all-purpose flour
• •2 Tbsp granulated sugar
• •1½ tsp baking powder
• •¹⁄₈ tsp baking soda
• •1½ tsp kosher salt
• •2 eggs
• •1¼ cups low-fat buttermilk
• •¼ cup whole milk
• •¹⁄₃ cup shredded sharp Cheddar cheese
• •1 ear fresh corn, kernels removed from cob
• •½ jalapeño, deseeded and finely diced
• •¹⁄₃ cup finely chopped cooked bacon

Details

Servings 8

Preparation

Step 1

Preparation | Preheat oven to 375°F. Line a muffin tin with paper muffin cups.

In a nonstick skillet over medium-high heat, melt ¹⁄₃ cup butter until it begins to sizzle. Stir constantly until butter begins to foam and turns a nutty brown. Immediately pour browned butter into a heat-proof container, scraping brown bits from the bottom of pan. Add honey to browned butter and set aside.

In a medium bowl, whisk together the next 6 ingredients. In a separate bowl, combine eggs, buttermilk and whole milk. Pour wet ingredients into dry and whisk until smooth. Add browned butter and whisk to combine. Stir in remaining ingredients and spoon batter into prepared muffin cups until ²⁄₃ full. Bake 15 to 20 minutes or until tops of muffins are a light golden brown and spring back to the touch.

Spread remaining butter over top of muffins while still warm. Serve.