Living in the South, it is pretty much mandatory to have a go-to corn bread recipe. Nothing against Jiffy Corn Muffin Mix, as I made that for a long time, and it really turns out just fine. But for barely any more work, you can try this one which is absolutely delicious, and has that made from scratch, pure goodness to it.
I started with a recipe from The Comfort of Cooking. Really, the only change I made was instead of using regular jalapeno’s, minced, I started with jarred sliced jalapeno’s and minced them. As a personal preference, I did not want the chance of having crunchy jalapeno pieces in the muffins, and I wasn’t sure if the bake time would be enough to soften them. I trust the muffins are great either way. I doubled the below recipe to make 24 muffins, as I was making them for a crowd. It doubled perfectly, and were great served slightly warm. You could also use this recipe for a corn bread made in a 8×8 baking dish.
Jalapeno and Cheddar Corn Bread Muffins
1/2 cup unsalted butter, melted
2/3 cup granulated sugar
1 1/2 tablespoons honey
2 large eggs
1 cup buttermilk
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons jarred jalapeno slices, minced (more to taste)
1/2 cup shredded cheddar cheese
Preheat your oven to 350 degrees F.
In a medium bowl, stir butter, sugar and honey together. Whisk in eggs and buttermilk. Add cornmeal, flour, salt and baking soda. Do not over-mix. Fold in jalapeno and cheese.
Divide batter equally between the cups of a greased muffin tin. Bake for 20 minutes. Test the center of one muffin with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.
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