One of many things I love about the USA is BBQ. Whoever invented it is uber genius. Speaking of BBQ, these Cornbread Muffins are great as a side dish for a BBQ party. I put jalapeño and green onion in the batter. You can omit jalapeño if you’re not a big fan of spicy food. They are sweet, a little bit spicy and perfect for a quick and easy side dish.
When we get invited to Kim and Shane’s and he grills/smokes some meat, we know we’re in good hands. I’m always excited like a kid at Christmas. Yes, good food makes me happy.
Here’s our text convo one time they invited us over:
Shane: You all have plans tomorrow? We are smoking brisket at our house if you want to come over in the evening.
Me: No plans. Will be there! Mmmmmm… brisket. What can we bring?
Shane: Bring Maggie!
Me: Like… for dinner!?!?
Shane: LOL no dog for dinner. Just bring whatever side dish sounds good to you.
Me: Whew… K, I’ll come up with something… Can’t wait to meet Bailey.
(Bailey is their new Corgy puppy).
Back to the Cornbread Muffins and let’s cook some food!
Here’s how I made them.
Preheat oven to 375°F; line muffin pan with the liner.
In a large bowl or an electric mixer, whisk together buttermilk, butter, sugar, eggs, vanilla and honey.
Add flour, cornmeal, baking soda and salt.
Mix until just combined. Do not overmix.
Add jalapeño, green onion and cheese. Gently toss to combine.
Scoop the batter evenly into the muffin tray. My trick is to use an ice scream scoop, it makes all the muffins the same size, so they all will be cooked evenly.
Sprinkle some more cheese on the top of the muffins. Place a slice of jalapeño to add more spiciness. I did half and half since some of our friends do not like spicy food.
Place into oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on a wire rack. Serve warm. I like to drizzle honey on top of these Cornbread Muffins for extra sweetness.
Hope you give these Cornbread Muffins a try and let me know how it goes. The comment box is below.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- ½ cup sugar
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 jalapeño, 1 seeded and diced and 1 thinly sliced
- 1 chopped green onion
- ¼ cup shredded cheddar cheese and a little more to sprinkle on top
- Preheat oven to 375°F; line muffin pan with the liner.
- In a large bowl or an electric mixer, whisk together buttermilk, butter, sugar, eggs, vanilla extract and honey.
- Add flour, cornmeal, baking soda and salt and mix until just combined. Do not overmix.
- Add jalapeño, green onion and cheese. Gently toss to combine.
- Scoop the batter evenly into the muffin tray. My trick is to use an ice scream scoop, it makes all the muffins the same size, so they all will be cooked evenly.
- Sprinkle a little bit of cheese on top of each muffin. Place a slice of jalapeño on top to add more spiciness.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack. Serve warm. I like to drizzle honey on top for extra sweetness.
Mmmm I loooove corn bread muffins!!!
I’m with you, J Allan. 😄
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Aweee…Thank you so much for your kind words. Glad you enjoy it. 😊