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

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!

Easy Cornbread Muffin

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

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.

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

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

Fold in the chopped jalapeños, scallions, and cheddar.

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

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

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

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