Jalapeno Cornbread Muffins

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Jalapeno Cornbread Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Muffins
Ingredients
  • 1 cup All Purpose Flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1 cup buttermilk
  • 1/2 cup Unsalted Butter melted
  • 1/2 cup Sugar
  • 2 Eggs large
  • 1 tablespoon honey
  • 1 tablespoon Paducah Olive Oil Jalapeno Balsamic Vinegar
  • 1/4 cup Cheddar Cheese shredded
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Muffins
Ingredients
  • 1 cup All Purpose Flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1 cup buttermilk
  • 1/2 cup Unsalted Butter melted
  • 1/2 cup Sugar
  • 2 Eggs large
  • 1 tablespoon honey
  • 1 tablespoon Paducah Olive Oil Jalapeno Balsamic Vinegar
  • 1/4 cup Cheddar Cheese shredded
Instructions
  1. Preheat oven to 375 degrees. Lightly coat a 12 cup muffin tin with nonstick spray; set aside
  2. In a large bowl, combine flour, cornmeal, baking soda and salt
  3. In a large bowl, glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs, and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapeno balsamic vinegar and cheese and gently toss to combine.
  4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  5. Remove from oven and cool on a wire rack.
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