These jalapeno cheddar cornbread muffins have a light and fluffy cornbread base loaded with corn, jalapenos and cheddar cheese! They're the perfect complement to chili or barbecue, or great for snacking on by itself!
Preheat the oven to 375°F and spray a nonstick muffin pan with cooking spray.
Finely dice the green onions and jalapenos (remove the seeds if desired) and set aside.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt and set aside.
In a separate large bowl, whisk together the melted butter and honey. Then whisk in the milk and eggs until fully combined and smooth.
Add the dry ingredients into the wet ingredients and mix until just combined. It's okay if the batter is still a little lumpy.
Then gently fold in the diced jalapenos, green onions, corn kernels, and shredded cheddar cheese.
Spoon the batter into the prepared muffin pan and fill the muffin cups about ¾ full. If desired, top each muffin with a slice of jalapeno.
Bake at 375°F for 18-20 minutes or until golden brown or until a cake tester or toothpick inserted near the center comes out clean (it may be crumby but not wet). Rotate the pan about halfway through baking so that the muffins brown evenly.
Remove the muffins and let cool on wire rack (they'll get soggy if you leave them in the muffin pan).
These jalapeno cheddar cornbread muffins are best served immediately while they're still warm!
Notes
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.To Freeze: Wrap the cornbread muffins indivuvally and then store in an airtight container in the freezer for up to 3 months. Let thaw at room temperature before reheating. Reheat in the oven at 350°F for about 10 minutes or until warmed.Mini Muffins: Reduce the baking time to 12-5 minutes.Cast Iron Cornbread: Pour the batter into a greased cast iron skillet and bake at 375°F for 20-25 minutes or until golden brown or until a cake tester or toothpick inserted near the center comes out clean (it may be crumby but not wet).