Honey Jalapeño Cornbread Muffins

Honey Jalape–o Cornbread // Erin Skinner from The Speckled Palate for My Cooking Spot

As someone who was born and raised in the South, I know cornbread is a big deal.

However, until a year ago, I always made cornbread from a pre-made mix because I didn’t want to mess it up. But one fateful day, we were hosting friends and family for our traditional New Year’s Day gumbo celebration… and I forgot to grab a few boxes of the mix from the store.


I scrambled, scouring my cookbooks an hour before the party, and decided upon a random cornbread recipe. And it was pretty darn good!

So I’ve been experimenting with cornbread ever since, and these gorgeous Honey Jalapeño Cornbread Muffins are one of my favorite tries to-date! The honey and jalapeño balance one another out so well, adding a little sweetness and a little spice to the muffins.

Honey Jalape–o Cornbread // Erin Skinner from The Speckled Palate for My Cooking Spot

Here’s how you can make your own:

Honey Jalapeño Cornbread Muffins

Ingredients

  • 1 cup stoneground yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 jalapeño, minced
  • 1/3 cup local honey
  • 1 large egg
  • 4 teaspoons unsalted butter, melted
  • 1 cup milk

Instructions

  1. Preheat the oven to 400°F. Line a muffin tin with cupcake liners and spray with baking spray. Set aside.
  2. In a large bowl, combine the cornmeal, flour, baking powder, salt and jalapeño. Stir until combined.
  3. In a smaller bowl, combine the honey, egg, melted butter and milk, whisking until incorporated.
  4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until the batter comes together.
  5. Use a spoon (or a cookie scoop) to dollop the batter into the prepared muffin tin.
  6. Bake the muffins in the preheated oven for 15-20 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
  7. Enjoy warm with your favorite autumnal soup or stew!
https://mycookingspot.com/honey-jalapeno-cornbread-muffins/

 

The following two tabs change content below.
Erin is a professional photographer and social media manager who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food... and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.

Latest posts by Erin Skinner (see all)

Comments

  1. Oh my heavens. These look amazing! I can’t wait to make them. I’ve always wanted to make cornbread but I don’t have a cast iron skillet so I didn’t think I could! So excited to try these 🙂

    • Thanks, Madison! I love, love, love cornbread, too, and while I’ve got a cast iron skillet, there’s something I love about these muffins more than a giant loaf of cornbread, ya know? When you give these a try, let me know what you think!

  2. I have never cooked with cornmeal before! Definitely need to recreate the recipe, these look delicious and I am curious to know what the honey and jalapeno combination tastes like!

    • Oh, you should definitely give cooking with cornmeal a try! I don’t do it often, but whenever I do, it’s always worth it… and the combination of honey and jalepeno, in my opinion, is pretty delightful, too!

      If you give them a try, let me know what you think!

Leave a Reply to Madison Wetherill Cancel reply

*