Name: Easy Cornbread Muffin
Cook time: 2700 s
Total time: 2700 s
Yield: 12 muffins
Ingredients: 240 gr buttermilk; 120 gr all purpose flour; 120 gr fine cornmeal; 113 gr butter, melted; 113 gr shredded cheddar; 50 gr brown sugar; 45 gr honey; 30 gr extra virgin olive oil; 5 gr baking powder; 3 gr baking soda; 3 gr salt; 1 egg; 2 bunches scallions; 2 jalapeños; Butter (for serving); Hot honey (for serving)

BENGINGI

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Easy Cornbread Muffin

cook:

45 min

0.0

(1)

Whoever’s still making sheet tray cornbread clearly doesn’t value personal space—or crispy muffin edges. These are loaded with cheddar and jalapeños (because “just a little” isn’t in my vocabulary), made rich with butter and buttermilk, and baked in muffin tins so everyone gets their own golden, fluffy bite. I split one open, added a chunk of butter and a drizzle of hot honey… and yeah, that’s the story. Pure summer joy!

12 muffins

original

metric

Ingredients

240 gr buttermilk

120 gr all purpose flour

120 gr fine cornmeal

113 gr butter, melted

113 gr shredded cheddar

50 gr brown sugar

45 gr honey

30 gr extra virgin olive oil

5 gr baking powder

3 gr baking soda

3 gr salt

1 egg

2 bunches scallions

2 jalapeños

Butter (for serving)

Hot honey (for serving)

Directions

Step 1

Start by charring the jalapeños and scallions over direct flame. Once nicely blistered, remove from the heat, chop, and set aside.

2 bunches scallions

2 jalapeños

Step 2

Preheat your oven to 400F or 200C.

Step 3

In a bowl, whisk together the melted butter, olive oil, honey, and brown sugar until smooth. Add the egg and buttermilk, and mix until fully combined.

113 gr butter, melted

30 gr extra virgin olive oil

45 gr honey

50 gr brown sugar

1 egg

240 gr buttermilk

Step 4

In a separate bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Mix well.

120 gr fine cornmeal

120 gr all purpose flour

5 gr baking powder

3 gr baking soda

3 gr salt

Step 5

Pour the wet mixture into the dry ingredients and fold until just combined.

Step 6

Fold in the chopped jalapeños, scallions, and cheddar.

2 bunches scallions

2 jalapeños

113 gr shredded cheddar

Step 7

Scoop the batter into a lined muffin tin, filling each cup about 2/3 of the way.

Step 8

Bake for 20–22 minutes, or until golden brown and a toothpick comes out clean.

Step 9

Serve hot- split them open, add butter, drizzle with hot honey, and go to town.

Butter (for serving)

Hot honey (for serving)

Step 10

YASSS!

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