Jalapeno & White Cheddar Cornbread
with Honey Butter
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
8 Servings
As featured in the:
Apr. 27, 2016 Coupon Book
Recipe Category
Ingredients
6 tbsp. butter (softened, divided)
1 cup all-purpose corn meal
½ cup all-purpose flour (sifted)
2 tbsp. baking powder
⅔ cup milk
2 eggs
½ tsp. salt
⅓ cup vegetable oil
½ cup shallots or sweet onion
12 oz. creamed corn (can)
1 cup white cheddar cheese (grated)
1 cup jalapeno (minced)
1 tbsp. honey
Instructions
Preheat oven to 350° F. Grease a muffin pan with 2 tablespoons soft butter; set aside.
In a large mixing bowl, combine the corn meal, flour, baking powder, milk, eggs, salt and oil. Then stir in the shallots or onion and creamed corn.
Pour half of the batter into the prepared muffin pan. Then place cheese and jalapeños on top, next add the remaining batter to form a layered effect. Bake for about 35 to 40 minutes or until golden brown.
While the muffins are baking, in a small bowl, mix the honey and remaining 4 tablespoons of softened butter together.
Check the muffins for doneness with a toothpick; when it comes out clean, your muffins are fully baked (do not overcook). Let muffins cool before cutting and serve with honey butter, spread over top!
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
8 Servings
As featured in…
Apr. 27, 2016 Coupon Book
