Honey Jalapeno Cornbread Muffins

By RoketJSquerl

Buttermilk cornbread made with cheese, jalapenos, corn kernels and honey and finished with a honey butter glaze.

Ingredients

• For the Glaze:
• 1-1/2 cups of all purpose white or yellow cornmeal
• 3 tablespoons of all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon of kosher salt
• 1 cup of shredded Monterey Jack, Pepper Jack or sharp Cheddar cheese
• 1/8 cup of chopped, pickled jalapenos
• 1 cup of frozen corn kernels, thawed
• 2 tablespoons of honey
• 1/2 cup of cooking oil
• 2 large eggs
• 2/3 cup of buttermilk
• 1/4 cup of butter, melted
• 2 tablespoons of honey
• HALF RECIPE:
• 3/4 cups of all purpose white or yellow cornmeal
• 1 1/2 tablespoons of all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon of kosher salt
• 1/2 cup of shredded Monterey Jack, Pepper Jack or sharp Cheddar cheese
• 1/8 cup of chopped, pickled jalapenos
• 1/2 cup of frozen corn kernels, thawed
• 1 tablespoons of honey
• 1/4 cup of cooking oil
• 1 large eggs
• 1/3 cup of buttermilk

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from deepsouthdish.com

Preparation

Step 1

Preheat oven to 400 degrees F. Butter an 11 x 7 inch baking dish or a muffin pan. A skillet would work too. Combine the dry ingredients,

Add cheese, jalapenos, corn and honey. Beat oil with eggs add to batter. Pour in buttermilk.

Gently fold until blended, but do not beat. Mixture will be thick. Transfer to prepared baking dish.

Blend the honey and butter together for a glaze and pour over the top of the cornbread.

Preheat oven to 400 degrees F. Butter an 11 x 7 inch baking dish. Combine the dry ingredients, add cheese, jalapenos, corn and honey. Beat oil with eggs add to batter. Pour in buttermilk and gently fold until blended. Do not beat. Transfer to prepared muffin pan. Bake at 400 degrees F for about 15-20 minutes or until top is golden and a toothpick inserted into the center comes out clean. Blend the honey and butter together for a glaze and pour or brush over the top of the cornbread. Let rest 10 minutes before removing.