45 min

Step 1

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

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.

Step 4

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

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.

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.

Step 10

YASSS!