Jalapeño & White Cheddar Cornbread with Honey Butter

Jalapeño & White Cheddar Cornbread with Honey Butter
1 hr
8 Servings


6 Tbsp
butter (softened, divided)
1 cup
all-purpose corn meal
1/2 cup
all-purpose flour (sifted)
2 Tbsp
baking powder
2/3 cup
1/2 tsp
1/3 cup
vegetable oil
1/2 cup
shallots or sweet onion
12 oz
creamed corn (can)
1 cup
white cheddar cheese (grated)
1 cup
jalapeno (minced)
1 Tbsp
Prep Time:
20 min
Cooking Time:
40 min
Total Time:
1 hr


Preheat oven to 350 degrees. Grease a muffin pan with 2 tbsp. soft butter; set aside.

In a large mixing bowl, combine the corn meal, flour, baking powder, milk, eggs, salt and oil. Then stir in the shallots or onion and creamed corn.

Pour half of the batter into the prepared muffin pan. Then place cheese and jalapeños on top, next add the remaining batter to form a layered effect. Bake for about 35 to 40 minutes or until golden brown.

While the muffins are baking, in a small bowl, mix the honey and remaining 4 tbsp. of softened butter together.

Check the muffins for doneness with a toothpick; when it comes out clean, your muffins are fully baked (do not overcook). Let muffins cool before cutting and serve with honey butter, spread over top!

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