Corn muffins are a real treat. I typically make the standard corn bread, sliced in squares, and serve with dishes like barbecue, but on my most recent take on Jambalaya, I wanted something that would stand up not only in spice, but sweetness as well.
These corn muffins are the perfect blend of that mild bite from the jalapeno pepper, seeded of course, and the cheddar adds something to the texture of the muffin, that will keep you wanting more. This recipe is really easy to make, only takes minutes to prepare, and you can have warm muffins on the table in no time.
- 2 eggs
- 1/4 cup of honey
- 1 tsp salt
- 2 cups finely ground yellow cornmeal
- 1 cup of flour
- 1 tbsp unsalted butter, melted
- 1 1/2 cup of buttermilk
- 1 jalapeno, seeded, and finely diced
- 1 cup of cheddar cheese, shredded
Get two bowls ready, one for your wet ingredients, and one for your dry ingredients. In your first bowl, add the eggs and honey, and beat really well. In your other bowl, sift in the cornmeal, flour, baking powder, and salt. Mix well. Add the egg mixture, the diced jalapeno, and the cheddar cheese to the dry ingredients, and mix really well, making sure there are no dry lumps in the bowl.
Preheat your oven to 400 degrees.
Get your muffin pan ready, and spray with cooking spray, or lightly grease with butter. Add the batter to each muffin tray and place in the oven for around 28 minutes. Remove from the oven, and carefully remove the corn muffins to your serving tray.
Serve with a side of honey, drizzling more on top for that added sweetness. Enjoy.