Earlier this summer, Jen and I went on a long trip to deliver a wedding cake, and on our way home we stopped at this little whole in the wall barbeque place we found.  They had this Jalepeno Cornbread that was absolutely to die for.  We ended up taking two orders to go because it was just that good.  It has been a mission of mine to try to find a recipe for it since then.  This recipe was close, I think I may try it again with some honey added to it.  I found this recipe over at The Hunger Struck .

Cheddar Jalapeño Cornbread Muffins



1 cup sifted all purpose flour

1 cup corn meal

1/4 cup granulated white sugar

1 tablespoon baking powder

1 teaspoon salt

2 large eggs, at room temperature

1/2 cup butter, melted

1 cup buttermilk, can be substituted with whole milk

1 cup  sharp cheddar, grated

1 cup fresh or frozen corn

1 cup canned jalapeno’s, diced


Preheat oven to 400 f.  Grease a standard sized muffin tin and dust with flour. These have a tendency to stick so I will sometimes use vegitable spray if I have some on hand.

In a small sauce pan over medium heat melt the butter. Once completely melted remove from the heat and let cool.

In a large bowl sift together the flour, corn meal, sugar, baking powder and salt and set aside.

Beat the eggs in a medium sized bowl and add the buttermilk and cooled melted butter and stir to combine.

Add the wet ingredients to the dry along with the grated cheese, corn and diced jalapenos and mix gently until the mixture just comes together.

Divide equally in the muffin tin.

Bake for 30  minutes or until muffins have risen a bit and are golden on top. Let cool for 10 minutes before removing from the tin.