When you feel like baking but don’t want anything too sweet, reach for my savory Cornbread Muffins recipe with a little spicy kick to jumpstart your day!
Ingredients
- 1 cup (8floz/225ml) buttermilk
- 4 tablespoons (2oz/57g) butter, melted
- ½ cup (4floz/115ml) honey
- 2 eggs
- ¾ cup (4.6oz/130g) corn kernels
- 4 slices of cooked bacon, finely chopped
- 2 fresh medium jalapenos, seeded and diced
- 1 ¼ cup (6 ¼ oz/177g) all-purpose flour
- 1 cup (5oz/142g) medium grind yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ½ cup (4oz/115g) sugar
Instructions
- Preheat your oven to 425°F (220°C) and line two muffin tins with 15 paper liners.
- Combine buttermilk, melted butter, honey, eggs, corn kernels, jalapenos, and bacon in a bowl. Set aside.
- In another bowl, mix the flour, cornmeal, salt, baking powder, baking soda, and sugar.
- Combine the wet and dry ingredients until well mixed.
- Before proceeding, let the batter sit for 15 minutes to let the cornmeal fully hydrate.
- Fill the prepared muffin cups with the batter ¾ of the way up.
- Bake the muffins at 425°F (220°C) for 10 minutes on an upper-middle rack in your oven, until the muffins rise and have domed tops.
- Reduce the temperature to 350°F (175°C) and continue baking for another 5-7 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for about 10 minutes before removing muffins from the pan.
- These muffins are best enjoyed warm! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
