I have been trying to write this post ALL DAY LONG. All day. It is now 7:02pm, and I’m just now finding the time to attempt it again. That’s just life these days! No time to do anything. Most days I just wander around cleaning up one thing after another, getting distracted, and nothing actually ends up being DONE, just in various stages of disarray. I am going to be forced onto a schedule at this rate, something I’ve been avoiding like the plague for many years now.

I wrote that last paragraph Saturday. Its now 9:47am on Monday morning, and this is how far I’ve gotten. I think I have bloggers block. That’s a thing, right? Too distracted to sit down and finish one measly blog post. UGH. Let’s get right down to the heart of it then, shall we? Lest I get distracted by shiny things in my other tabs again and wander away without actually hitting “Publish”…again?

I didn’t actually try these myself. I made them, yes, but I don’t particularly like jalapenos, so I didn’t eat the finished product. I did get rave reviews from several people though, and a request for the recipe, so here you go.

These mix up very easily. I didn’t even take photos of the process because 1. I was prepping for a midweek dinner and service that was attended by 12 adults and at almost that many children. 2. I wasn’t planning on posting this recipe It is simple enough though that I don’t think the lack of photos will hurt!

I need to give a major shout out to the writer over at The Comfort of Cooking, where I got this recipe. You can jump on over there and thank her as well. There are a lot of fabulous recipes and mouth-watering photos over at her site.

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Yield: 12 servings

Jalapeno Cheddar Cornbread Muffins

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These cornbread muffins are full of cheese and jalapeno peppers, and are the perfect accompaniment to a giant bowl of chili with some honey drizzled on top.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 jalapenos, seeded and chopped
• 2/3 cup sugar
• 1/4 cup honey
• 1/2 cup melted butter
• 2 large eggs, beaten
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1/2 tsp salt
• 1 cup cornmeal
• 1 cup flour
• 3/4 cup shredded sharp cheddar cheese

Instructions

1. Preheat your oven to 350°. Prepare muffin tins by lining and spraying, or if your muffin tin is well seasoned or you have the fancy silicone kind, just spray it with baking spray and skip the liners.
2. Mix together the sugar, honey, and melted butter until they are combined. Add in your eggs, baking soda, and buttermilk. Whisk for 1 minute, or until the mixture is well combined. Add in the salt, cornmeal, and flour. Mix only until moistened. Do NOT overmix! Add in the jalapeno and cheddar last and gently stir in.
3. Place in prepared muffin pan and fill until slightly heaped. Bake for 15-20 minutes, or until golden brown and a toothpick comes out with moist crumbs.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 286Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 356mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 7g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Serve your cornbread muffins with some whipped honey butter and your favorite chili! If I can ever get my husband to sit and write out his chili recipe, I’ll share it here.

As always…

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Thanks for dropping by! Hope to see you again soon!

~Nicole~