Name: Jalapeño Cornbread Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Cooking spray -; 1 c. all-purpose flour -; 1 c. fine cornmeal -; 1 tsp. baking powder -; 1/2 tsp. baking soda -; 1/4 tsp. kosher salt -; 2 tbsp. light brown sugar -; 2 jalapeños, ribs and seeds removed for less heat, finely chopped -; 1 large egg, room temperature -; 1 c. buttermilk, room temperature -; 3/4 c. fresh or frozen corn kernels -; 1/2 c. Land O Lakes® Butter with Canola Oil, melted -; 1/3 c. honey -; Land O Lakes® Honey Butter Spread, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeño Cornbread Muffins

1. Cooking spray -

2. 1 c. all-purpose flour -

3. 1 c. fine cornmeal -

4. 1 tsp. baking powder -

5. 1/2 tsp. baking soda -

6. 1/4 tsp. kosher salt -

7. 2 tbsp. light brown sugar -

8. 2 jalapeños, ribs and seeds removed for less heat, finely chopped -

9. 1 large egg, room temperature -

10. 1 c. buttermilk, room temperature -

11. 3/4 c. fresh or frozen corn kernels -

12. 1/2 c. Land O Lakes® Butter with Canola Oil, melted -

13. 1/3 c. honey -

14. Land O Lakes® Honey Butter Spread, for serving -

How to cook deliciously - Jalapeño Cornbread Muffins

1. Stage

Preheat oven to 400º. Spray a standard 12-cup muffin tin with cooking spray.

2. Stage

In a large bowl, mix flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, mix jalapeños, egg, buttermilk, corn, Land O Lakes® Butter with Canola Oil, and honey. Whisk jalapeño mixture into flour mixture, being careful not to overmix.

3. Stage

Scoop about 1/3 cup batter into each muffin cup.

4. Stage

Bake 10 minutes, then rotate pan and continue to bake until muffins bounce back when tapped, about 5 minutes. Let cool in pan at least 5 minutes before enjoying with Land O Lakes® Honey Butter Spread.