Sweet cornbread has never been my favorite, but recently it’s been growing on me. At the Cabot event I was invited to recently the chef prepared a sweet and spicy cornbread. It was the perfect balance. Initially you taste the sweetness and then the Habanero cheese kicks in. I tamed it down for my kids palates. They aren’t huge fans of spice, but I’m trying to build up their tolerance.
We have had a little cool snap, so obviously I had to take advantage and make chili. Since you can’t eat chili without cornbread I whipped up a side of corn muffins.
I am usually very traditional with my cornbread, no sugar, in the cast iron skillet, but I decided to step outside my comfort zone. The result was worth it.
Removing the seeds from the jalapenos keeps them from being too spicy for little ones. Both my kids devoured their muffin.
- 1 cup + 2 TBSP flour
- 1 cup cornmeal
- ½ cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 1 cup Jalapeno white cheddar cheese, grated
- 2 jalapenos, seeded and diced
- Preheat your oven to 350 degrees.
- Into a large mixing bowl, combine flour, cornmeal, sugar, baking soda and salt. Whisk together.
- In a seperate bowl combine buttermilk, vegetable oil and eggs. Whisk it all together until well combined.
- Pour the wet ingredients into the dry give it two stirs with a wooden spoon.
- Add the cheese and jalapeno to the muffin batter. Stir just until there are no more streaks of flour.
- Use an ice cream scoop to keep sizing consistent and scoop into a prepared muffin tray.
- Bake for 12-15 minutes, or until the tops spring back when lightly tapped.
- Remove them from the oven and allow to sit for 5 minutes.