Ingredients for - Jalapeño Cornbread Muffins
3.
1 c. fine cornmeal
8.
2 jalapeños, ribs and seeds removed for less heat, finely chopped
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.
Recipe information
Cooking:
10 min.
Servings per container:
1
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