Cornbread Muffins Recipe
pan of four cheddar cornbread muffins, chive butter, jalapeño jam, tabasco honey
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Ingredients
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Muffins
Chive Butter
Jalapeño Jam
Tabasco Honey
Method
Muffins
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a muffin pan with non-stick spray or line it with muffin liners.
- 2
Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.
- 3
- 4
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- 5
Add Cheese
Fold in the shredded cheddar cheese until evenly distributed.
- 6
Fill Muffin Pan
Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
- 7
Bake
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Cool
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Chive Butter
- 9
Prepare the Chive Butter
In a small bowl, mix the softened butter with the finely chopped chives until well combined. Set aside.
Jalapeño Jam
- 10
Cook the Jalapeño Jam
In a medium saucepan, combine the chopped jalapeños, sugar, and apple cider vinegar. Bring to a boil over medium heat, then reduce to a simmer and cook until thickened, about 15 minutes. Allow to cool before serving.
Tabasco Honey
- 11
Mix Tabasco Honey
In a small bowl or jar, mix together the honey and Tabasco sauce until well blended. Adjust the amount of Tabasco to your taste.
