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:













Ingredients

• 1 cup 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 ( I use Country Crock unsalted plant butter)
• 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

Instructions

1. Preheat oven to 425°F
2. Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14-15 muffins.   
3. 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.
4. 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.
5. Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 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.
6. Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying.
7. Leftovers can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week.

TIPS:

1. Buttermilk: Buttermilk is best for this recipe if you are making Jalapeno muffins.  Otherwise, I stick with regular 2% percent for Sweet Yellow.
2. Jalapeño: The heat cooks down in the oven. For mildly spicy muffins, use 1 jalapeño. For medium, use 2. Jalapeño seeds have the most heat, so add them to the batter for extra heat. I leave out the seeds in the batter.
3. Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
4. For Mini Cornbread Muffins: This recipe yields around 30 mini cornbread muffins. Bake at 350°F  for around 10-12 minutes.

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