Honey Jalapeno Cornbread Muffins

I’m a total sucker when it comes to breads. Of any kind. Rolls, crusty breads, sandwich breads, croissants, biscuits, and one of my favorites… cornbread!! I like all kinds of cornbread, but I have to admit, I like it sweet 🙂 Something I’ve been into lately is mixing some heat with that sweetness… like in this honey jalapeno cornbread. Aaaaaand, they’re made into little muffins!

Not your everyday cornbread… these little muffins are so soft, fluffy, flavorful and fun to eat!

You may be wondering why there are no jalapenos in the jalapeno cornbread lol. Since I was making these for my kiddos, I chose not to add some diced fresh jalapenos (sad face), but fear not! There’s still some great jalapeno flavor in there thanks to this…

This stuff is deeeee-licious!! I’ve been putting it in my eggs and wow, you just have to try it 🙂

If I was making this for other people who didn’t mind green things in their food (gotta love kids…), I would totally add in some diced fresh jalapeno to the batter. It would really elevate the heat level, without going over the top.

Making these is pretty simple and quick… I had my batter made by the time my oven came up to temperature 🙂

The first step is to cream the butter and sugar together with your mixer until it is light and fluffy, then add the eggs and honey and beat a few more minutes. Stir in your dry ingredients, then add your buttermilk, creamed corn, and green pepper sauce. Don’t overmix, you don’t want tough muffins. Just spoon the batter into prepared muffin tins and bake for 15-17 minutes.

This little gadget right here… amazing! If you don’t have a cookie scoop, or just don’t feel like digging it out of your utensil/gadget drawer…. you know you all have one… that one drawer that becomes the bermuda triangle for kitchen utensils. They go in… never to return. Lol, okay maybe that’s just me…. or they ran off with all those missing socks from the dryer.

Anyway lol, these scoops are awesome. They’re called batter spoons, and mine are made by Wilton (love that brand!). Mine were a Christmas gift, but here’s a link where you can get some for pretty cheap: Wilton 2103-1112 Scoop-It Batter Spoons, Set of 3 . The middle sized one is perfect for regular muffin tins, the small one for mini muffins and the large one for jumbo muffins 🙂

To me, no cornbread is complete without at the very least, a pat of butter, melting into the soft nooks and crannies!

Now you know I like to be a bit decadent… so why not add a drizzle of honey over the top? Go on… you know you want to!

I can’t even begin to tell you how soft and fluffy these muffins are… so light, not dense at all. If you like the airy tops of muffins, you’ll love these. I prefer these over regular cornbread!

I hope you try these! They are the perfect thing to serve alongside some hearty turkey chili, honey balsamic pulled pork bbq, or some sweet and spicy chicken tenders.

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Recipe from Kevin and Amanda

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! 5 from 2 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Servings 12 muffins Ingredients 1x 2x 3x 1 cup yellow cornmeal

1 cup flour

1 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 cup butter - softened

- 1/2 cup granulated sugar

1/4 cup honey

2 eggs

1/2 cup buttermilk

2 Tbsp Green Pepper Hot Sauce

8.5 ounce can cream-style corn Instructions 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. Notes ** I typically double this recipe, as they go pretty fast in my house. They also freeze well! Author The Chunky Chef Tried this recipe? Mention @the_chunky_chef or tag #thechunkychef

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