Not your everyday cornbread… these little muffins are so soft, fluffy, flavorful and fun to eat!
You may be wondering why there are no jalapenos in the jalapeno cornbread lol. Since I was making these for my kiddos, I chose not to add some diced fresh jalapenos (sad face), but fear not! There’s still some great jalapeno flavor in there thanks to this…
This stuff is deeeee-licious!! I’ve been putting it in my eggs and wow, you just have to try it 🙂
If I was making this for other people who didn’t mind green things in their food (gotta love kids…), I would totally add in some diced fresh jalapeno to the batter. It would really elevate the heat level, without going over the top.
Making these is pretty simple and quick… I had my batter made by the time my oven came up to temperature 🙂
The first step is to cream the butter and sugar together with your mixer until it is light and fluffy, then add the eggs and honey and beat a few more minutes. Â Stir in your dry ingredients, then add your buttermilk, creamed corn, and green pepper sauce. Â Don’t over-mix, you don’t want tough muffins. Â Just spoon the batter into prepared muffin tins and bake for 15-17 minutes.
To me, no cornbread is complete without at the very least, a pat of butter, melting into the soft nooks and crannies, or butter and some honey drizzled over the top!
I can’t even begin to tell you how soft and fluffy these muffins are… so light, not dense at all. If you like the airy tops of muffins, you’ll love these. I prefer these over regular cornbread!
Recipe from Kevin and Amanda
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Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 eggs
- 1/2 cup buttermilk
- 2 Tbsp Green Pepper Hot Sauce
- 8.5 ounce can cream-style corn
Instructions
- Preheat oven to 400 degrees. Prepare 12 muffin cups lining with muffin liners.
- In a small bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Whisk to remove any clumps.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 4-5 minutes. This can be done with a hand mixer as well.
- Add in honey and eggs and mix for another 2-3 minutes. Add dry ingredients and mix until just combined. Slowly mix in buttermilk, hot sauce, and corn. Be careful not to over mix.
- Spoon â…“ cup batter into each prepared muffin cup (or fill liners about 1/2 to 2/3 full).
- Bake for 15-17 minutes, or until a toothpick inserted into center of a muffin comes out clean.
- Cool on wire rack.
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Tricia says
Hi! Can I use box cornbread?
The Chunky Chef says
Hi Tricia 🙂 I’ve only tested this recipe as written, but I guess you could experiment with adding some jalapeño hot sauce and honey to a box mix batter.
Jill says
Delicious cornbread muffins.
Aprile says
Your Honey Jalapeno Cornbread Muffins look devive!!
But the last ingredient reads… “1 ounce can cream-style corn 8.5-” see recipe please.
Can you clarify that please? — Aprile
The Chunky Chef says
Oh man, it looks like the coding for the recipe card didn’t translate that very well.. it should be one 8.5 oz can cream-style corn. Heading over to fix the coding now 🙂