So my hubby is a bit of a BBQ addict and truth be told he has converted me into one as well. Any chance he gets he is using the smoker, smoking some sort of meat. Now I was a bit uneasy with this at first as I used to be a vegetarian. The key point is used to be! So with amazing smoked meats you need a nice hearty side of carbs in some form or another. I found this recipe for Jalapeno Cornbread muffins and was so excited because number one I LOVE cornbread and number two I LOVE spicy food. Two of my favorite food loves in one recipe! However do not let the Jalapeno turn you off of this recipe if you do not like spicy food, when you deseed jalapenos the heat gets turned way down.
Serve these little crumbly bites of heaven warm with a drizzle of honey and you will not be disappointed!
Jalapeno Cornbread 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 large eggs
- 1 Tablespoon Honey
- 2 Jalapenos, seeded and diced (one additional Jalapeno seeded and sliced to place on top of muffins)
- 3/4 Cup shredded cheddar cheese
Directions
Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. I use a demarle at home silicone muffin mold, they literally are my go to for baking!
In a large bowl, combine flour, cornmeal, baking soda and salt.
In another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture into dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and stir to combine.
Using a 1/2 Cup measuring cup scoop the batter evenly into the muffin tray. Place one jalapeno slice onto the top of each muffin.
Place into oven and bake for 15-17 minutes, baking temp/time varies for each oven. Once a toothpick inserted in the middle comes out clean the muffins are finished baking.
Remove from oven and cool.
Recipe adapted from Damn Delicious