These little guys are PERFECT alongside chili, 10-bean soup or any soup really. :) You can make them sweet with extra honey or add a jalapeño for a feisty and flavorful kick!
Corn Bread Muffins With Jalapeños
Difficulty:
Ingredients:
For the muffins:
1 cup cornmeal
1 cup all-purpose flour
1 tsp baking powder
1/2 teaspoons of baking soda (Yes, baking powder and baking soda are both in this recipe. Don't worry it confused me at first too.)
1/8 tsp of kosher salt
A dash of paprika (optional)
1/2 cups unsalted butter (melted and cooled/at least room temperature)
1/3 cup packed brown sugar
2 tbls honey
1 egg
1 cup buttermilk
1 jalapeño (deseeded and diced. This is totally optional!)
Tools/other needs:
two muffin tins (which make 12 muffins each)
24 paper cupcake/muffin liners
Putting it all together:
Preheat your oven to 425° F and line your two muffin tins with cupcake liners.
In a medium-sized bowl whisk your dry ingredients (cornmeal, flour, baking powder, baking soda, salt and paprika) together.
In another medium bowl whisk the butter, brown sugar and honey together until smooth and combined.
Slowly add the egg and buttermilk (one at a time) to the wet mixture and whisk until combined.
Pour the wet ingredients into the dry ingredients you made earlier and whisk until just combined.
If you want to make my mom’s “feisty” version of this recipe fold in your chopped jalapeño. Be careful to not over-mix the mixture to ensure that the dough rises in the oven properly. ;)
Spoon the batter into the lined muffin tins almost to the top but not completely filled up (don’t them make them overflowing).
Make sure that each muffin has an even amount of batter, the best you can by eyeballing it. Again, this step is just so that the muffins bake evenly in the oven so don’t overthink it too much…I’m looking at you mom...love you! ;)
Bake the muffins in the 425° F oven for 5 minutes. Then, without taking the muffins out of the oven, reduce the heat to 350° F and bake those bad boys for another 16 to17 minutes.
Remove your cornbread muffins from the oven and check to see if they are done with a toothpick. (They should be slightly browned on top…in my opinion but if you like muffins less brown then go for it man!)
Let the muffins cool for 5 minutes before removing them from the tin and storing them in an airtight container or consuming them all right away because they just smell so dang good (like my dad would if he could). :)
Top them with some sunflower butter, let that melt and...
13. Et Voila!
A satisfying soup side!
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