Jalapeno Cheddar Parmesan Cornbread Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- Kosher salt and freshly ground black pepper, to taste
- 6 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 2 tablespoons honey
- 2 large eggs
- 1 jalapeno, seeded and diced, plus more for topping
- 1/2 cup grated Parmesan, plus more for topping
- 1/2 cup shredded cheddar, plus more for topping
Instructions
- 1
Preheat the oven to 400 degrees F.
- 2
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.)
- 3
In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.
- 4
In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.
- 5
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 6
Add the jalapeno, Parmesan and cheddar and gently toss to combine.
- 7
Scoop the batter evenly into the muffin tray.
- 8
Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.
- 9
Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
- 10
Remove from oven and cool on a wire rack.
