
The name of my Blog is Sweet Yellow Cornbread. I love me some sweet yellow cornbread, as does my family. However, I am a fan of buttermilk cornbread. My family and co-worker's love the jalapeno cornbread muffins. I added cheese to this mix to give it a cheesy flavor.
I used these for my Ultimate Table Runner for the KTHV11 Vine Morning Show. Ashley loved them and I promised to share the recipe. So here it is:
Sonny’s Jalapeno Cornbread Muffins
My daddy (Sonny) was as good as a cook as they come. Us kids were blessed to be raised in a household that both parents could cook and bake just about anything.
Ingredients
DIRECTIONS:
I used these for my Ultimate Table Runner for the KTHV11 Vine Morning Show. Ashley loved them and I promised to share the recipe. So here it is:
Sonny’s Jalapeno Cornbread Muffins
My daddy (Sonny) was as good as a cook as they come. Us kids were blessed to be raised in a household that both parents could cook and bake just about anything.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (spoon and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 tablespoons canola oil
- 1/3 cup packed light brown sugar
- 2 tablespoons honey
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup Kraft Sharp Cheddar Shredded Cheese
- 1–2 chopped jalapeño peppers
DIRECTIONS:
- Preheat oven to 425°F
- Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14-15 muffins.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick.
- Whisk in the egg until combined., then fold in the buttermilk. whisking together.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Add in the cheese and then fold in the peppers. Mixed gently until combined. You don't want to overmix.
- Spoon batter into muffin liners, filling all the way to the top.
- Bake for 5 minutes on 425°F then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying.
- Leftovers can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week.