Honey Jalapeno Cornbread Muffins
Looking for a great cornbread recipe? You HAVE to try these soft and fluffy honey jalapeno cornbread muffins... they are sure to be a favorite!
The Chunky Chef
Green Pepper Hot Sauce
can cream-style corn
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 ⅓ 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.
** I typically double this recipe, as they go pretty fast in my house. They also freeze well!