Last week we had a potluck at work and my co-worker was making chili for the event and I was told that you can’t have chili without cornbread. I said, is that a hint? Yes! So I whipped together a cornbread muffin recipe, not giving it too much thought of adding it to my blog. Then I tasted the muffins and I realized these are the best cornbread muffins that I have ever had. So I took a few photos with my phone because I had to share this recipe with you. So you must forgive the photos, but trust me when I say, you will fall in love with these muffins.
The muffins are light, fluffy, moist, spicy, yet sweet and super easy to make. The whole recipe took me less than a half hour to make and that includes cooking time. I am so proud of these bad boys. Not only will they blow your mind when they are fresh out of the oven, but they taste just as good the next day too. Almost all the photos are taken from the next day.
To make the muffins I used cornmeal that I picked up from Baton Rouge, LA, flour, low-fat buttermilk, honey, sugar, butter and of course fresh jalapeno. The photo above are the muffins fresh out of the oven. When I took them out I poked holes on the top and drizzled honey over it. The honey adds a nice sweetness that counters the heat from the jalapeno. Simply amazing. Here is a photo of the drizzle of honey over top of the muffins.
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 156
- Fat: 5
- Carbohydrates: 24
- Sugar: 8.2
- Sodium: 352
- Fiber: 1
- Protein: 4
- Cholesterol: 42
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ¼ cup granulated sugar
- 1 tsp.salt
- 1 cup Low Fat Buttermilk or Whole Milk
- 2 large eggs
- 4 tbsp. butter, melted
- 2 Tbsp honey
- 2 jalapenos, seeded, diced small
- Preheat oven to 375 degrees F.
- Line a muffin tin with paper muffin cups or spray with cooking spray
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk together the buttermilk, eggs, butter, and honey. Stir in jalapenos.
- Add the wet to the dry ingredients and stir until just mixed.
- Evenly divide the cornbread mixture into muffin tin. Bake for 15 minutes, until golden.
- When muffins come out of the oven and still hot, poke small wholes over the top of muffins and drizzle with honey. Serve warm.
- Can be stored in an airtight container in the refrigerator or counter for up to 2 days. You can freeze the muffins for up to 3 months.
I’m sorry these are not professionally photographed, but take my word they taste amazing. They went great with the chili, but they are just as good by themselves with a dollop of butter. Yum! I want one now, and they are all gone. By the way, you can freeze them for up to 3 months.
Have a great day!