Summary: I adapted an epicurious recipe for cornbread to make these honey and jalapeño muffins. Delish!
Yield: 10 - 12 muffins
- 1¼ cup medium-grind stone-ground whole-grain yellow cornmeal
- ¾ cup all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup 2% or whole milk
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted
- 1 tablespoon + 1 teaspoon honey
- 1 jalapeño, stem and seeds removed, the rest diced
- 1/3 cup fresh/frozen/canned corn kernels, optional, (if using canned, drain the corn first)
Preheat oven to 375° Fahrenheit, and prepare a 12-cup muffin tin.
Whisk cornmeal, flour, salt, baking powder, and baking soda in a medium bowl until well combined.
In a smaller bowl, whisk together the milk, egg, butter and honey. Stir in jalapeño and corn, if using, and then add wet mixture to dry. Stir until just blended.
Fill muffin cups to desired level, and bake 16-17 minutes. Cool slightly and serve.