Cornbread Muffins with Cheddar, Scallions and Jalapenos
These cornbread muffins are easy and better than any mix for cornbread. Make them in muffin tins, mini cheesecake pans, or as a quickbread loaf. Change up the mix-ins to suit your taste.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Servings: 12 regular muffins
Calories: 251kcal
Author: Good Dinner Mom
Preheat your oven to 350 degrees F. Grease or line the insides of your muffin tin or pan. Set aside.
In a medium bowl, or the bowl of a stand mixer, stir by hand or mix on low speed, ½ cup butter, ⅔ cup sugar and 1 ½ Tablespoons honey together. Add 2 eggs and 1 cup buttermilk, stir or increase speed to medium-low until well mixed. Add 1 cup cornmeal, ½ teaspoon salt and ½ teaspoon baking soda. Once this is well mixed, add 1 cup flour and then stir or mix just until the flour disappears.
Sprinkle ½ cup cheese over the entire mixture to prevent the cheese from clumping together.
Add ½ cup green onions and 1 jalapeño and stir with a rubber spatula until mixed throughout.
Divide batter equally between the cups, filling almost to the top. This batter will fill 12 regular muffin tins, or 6 jumbo muffins, or can be placed in an 8-x 8" square pan.
Bake for 25 minutes. Prick the center of one muffin and make sure it comes out clean. If not clean, bake for about 3 more minutes.
Serve with butter or honey-butter, if desired. Yes, honey-butter is a great flavor even with the onions and jalapenos.
Serving: 1g | Calories: 251kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 267mg | Potassium: 110mg | Fiber: 2g | Sugar: 15g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg