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Jalapeño Cornbread Muffins




Source of Recipe


Recipe adapted from The Comfort of Cooking


Recipe Introduction


Good with Chili.


List of Ingredients




1/2 cup (one stick) butter, melted
2/3 cup granulated sugar
1 1/2 tablespoons agave nectar (or honey)
2 large eggs
1 cup buttermilk
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 jalapeño, seeded and minced
1/2 cup shredded cheddar cheese
1/2 cup fresh or thawed corn kernels (optional)

Recipe



Preheat the oven to 350 degrees F.

Get a medium-size bowl and combine the butter, sugar, and agave nectar, then whisk the eggs and buttermilk in. If you don’t have buttermilk on hand, then put a tablespoon of lemon juice in a measuring cup and fill it the rest of the way to the one-cup mark with milk. Let the mixture sit for five minutes, and you’ll have buttermilk.

In a separate bowl, sift the cornmeal, flour, salt, and baking soda together. Then add this mixture to the medium bowl of butter and sugar and agave, being careful not to over-mix. Stop mixing once you don’t see the flour anymore, and then fold in the jalapeño, corn, and cheese.

Grease a muffin tin and then add the batter to each of the 12 cups, filling each about 3/4 of the way. If there is leftover batter, spread it among all the cups – just make sure they are only almost filled to the top.

Bake for 25 minutes, testing the center of the muffin with a toothpick. If the toothpick does not come out clean, put the muffins back in the oven for about five minutes.

Enjoy!