Sweet Cornbread Jalapeño Honey Butter (Print Version)
Tender cornbread muffins meet spicy-sweet jalapeño honey butter, perfect for soulful sides or brunch tables.
# What You'll Need:
→ Muffins
01 - 1 cup cornmeal
02 - 1 cup all-purpose flour
03 - 1 tablespoon baking powder
04 - 2 tablespoons granulated sugar
05 - 1 cup whole milk
06 - 1 large egg
07 - 1/4 cup vegetable oil
→ Jalapeño Honey Butter
08 - 1/2 cup unsalted butter, softened
09 - 2 tablespoons honey
10 - 1 jalapeño, finely chopped and seeded
# Steps to Follow:
01 - Preheat oven to 375°F (190°C) and line a standard muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sugar.
03 - In a separate bowl, beat the milk, egg, and vegetable oil until thoroughly combined.
04 - Pour wet ingredients into the dry mixture and gently fold until just blended. Do not overmix.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full. Bake for 20-25 minutes, or until golden and a toothpick inserted in the center emerges clean.
06 - In a small bowl, combine softened butter, honey, and chopped jalapeño; mix until smooth.
07 - Allow muffins to cool slightly. Spread warm muffins with jalapeño honey butter before serving.
# Additional Tips::
01 -
- Made with common pantry ingredients for easy weeknight baking
- Moist and tender texture every time
- Pairs perfectly with both sweet and savory meals
- The jalapeño honey butter adds just enough heat to keep things interesting
02 -
- High in fiber from cornmeal for staying power
- Easy to freeze both muffins and honey butter
- Fun to customize with different mix ins
03 -
- Do not overmix your batter Stop stirring as soon as dry ingredients are moistened
- Room temperature butter is the secret for perfectly creamy honey butter
- If you want milder spice remove the ribs and seeds from your jalapeño before chopping