JALAPENO CHEDDAR PARMESAN CORNBREAD MUFFINS
Steps:
- Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.) In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste. In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add the jalapeño, Parmesan and cheddar and gently toss to combine. Scoop the batter evenly into the muffin tray. Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.
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Arshad Khatri
[email protected]These muffins are the perfect combination of sweet and savory. I love the crunch from the cornmeal.
Bonnie Kelly
[email protected]I've made these muffins several times, and they're always a hit. I like to serve them with a dollop of honey butter.
Raj Robiul
[email protected]These muffins are perfect for a quick breakfast or snack. I like to warm them up in the microwave for a few seconds before eating.
Suaad Fatima
[email protected]I'm not a baker, but these muffins were so easy to make. I'm definitely going to make them again.
David Fowler
[email protected]These muffins are a great way to use up leftover corn. I always have a few ears of corn left over from summer barbecues, and this is the perfect way to use them up.
Mason Wells
[email protected]I used white cheddar cheese instead of yellow cheddar, and they turned out great! I also added a little bit of chopped cilantro.
ziad hassan
[email protected]I'm not a fan of spicy food, so I omitted the jalapeños. The muffins were still very flavorful.
Kadija Abdulkarim
[email protected]These muffins are so versatile! I've added chopped bacon, crumbled sausage, and even diced green chiles. They're always delicious.
mo5tarish
[email protected]I was looking for a gluten-free cornbread recipe, so I used a gluten-free flour blend. The muffins turned out a little denser than I would have liked, but they were still tasty.
liva
[email protected]I'm allergic to dairy, so I used vegan cheese and milk. The muffins still turned out great!
Ahtasham Ali
[email protected]These muffins are delicious! I made them for a potluck, and they were gone in minutes.
Angie Leavitt
[email protected]I've made these muffins several times, and they're always a crowd-pleaser. I like to add a little extra jalapeño for a bit more heat.
Marina Pounds
[email protected]I followed the recipe exactly, and my muffins came out dry and crumbly. I'm not sure what went wrong.
Keshab Shrestha
[email protected]These muffins are so easy to make, and they always turn out perfect. I love that I can use fresh or frozen corn, depending on what I have on hand.
Hana Ghafari0098
[email protected]I'm not a big fan of cornbread, but these muffins changed my mind! The jalapeños and cheddar add a nice kick, and the parmesan gives them a sophisticated touch.
mugaya nicholas
[email protected]These cornbread muffins were a hit at my last gathering! The perfect combination of spicy and cheesy, with a hint of sweetness from the corn. Definitely a keeper recipe.