Jalapeno Cheddar Cheese Corn Muffins

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.

 Jalapeno Cheddar Cornbread Muffins Recipe

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