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Jalapeno Cornbread Muffins Image

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins

Print Recipe

Ingredients:

1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
⅓ cup unsalted butter, melted
½ cup honey
2 large eggs
1 ear of corn, cooked and kernels removed from cob
2 jalapenos, seeded and diced
¼ cup shredded cheddar cheese

Instructions:

Preheat oven to 375 F. Lightly coat a 12-cup muffin tin with nonstick spray and set aside.

In a large bowl, combine flour, cornmeal, baking soda and salt.

In a medium bowl whisk together buttermilk, butter, eggs and honey.  Pour mixture over dry ingredients and stir using a rubber spatula just until moist.  Add jalapenos, corn, and cheese, and gently stir to combine.

Scoop the batter evenly into the muffin tray.  Bake for 15-17 minutes or until a tester inserted in the center comes out clean.  Remove and let cool on a wire rack.

Serves 12

Pair With


2015
Girard Winery
Chardonnay
Russian River Valley
$30.00
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