We made this recipe last Sunday for dinner to accompany a huge, delicious Dutch oven of chili. Yields: 24 Muffins
2 jalapeno peppers (finely chopped)
2 Serrano peppers (finely chopped)
6 scallions (chopped)
1 can gluten-free shoe peg corn
3 Tbsp. honey
1 cup melted butter
3 large eggs
2 cups buttermilk
4 cups yellow cornmeal mix
1 cup shredded sharp cheddar cheese
Preheat the oven to 375 degrees. Remove the seeds from and slice jalapeno and serrano finely. Set aside. In a medium bowl, stir in honey and butter. Whisk in egg. Whisk in buttermilk. Add cornmeal. Do not over-mix. Fold in diced peppers and shallots. Blend in shredded cheddar cheese.
Put 2 t. of oil and a little cornmeal in each muffin cup. Heat in the oven until the cornmeal is browned. This will make a nice crust. Spoon in cornbread mixture. Top with extra cheddar cheese. Bake at 350 degrees for 15-20 minutes or until golden brown.