- 12
Ingredients
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 1 1/2 /tbsp. honey
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 jalapeno, seeded and minced
- 1/2 cup shredded cheddar cheese
- 1/2 cup corn kernels (optional)
Preparation
Step 1
(makes 12 servings)
Directions:
Preheat the oven to 350 degrees F.
Get a medium-size bowl and combine the butter, sugar, and honey, then whisk the eggs and buttermilk in. If you don’t have buttermilk on hand, then put a tablespoon of lemon juice in a measuring cup and fill it the rest of the way to the one-cup mark with milk. Let the mixture sit for five minutes, and you’ll have buttermilk.
In a separate bowl, sift the cornmeal, flour, salt, and baking soda together. Then add this mixture to the medium bowl of butter and sugar and agave, being careful not to over-mix. Stop mixing once you don’t see the flour anymore, and then fold in the jalapeño, corn, and cheese.
Grease a muffin tin and then add the batter to each of the 12 cups, filling each about 3/4 of the way. If there is leftover batter, spread it among all the cups – just make sure they are only almost filled to the top.