Cheddar Jalapeno Cornbread Muffins (Gluten Free)
This cornbread recipe is super delicious. The muffins come out soft, moist, and super buttery with a touch of sweetness. Serve hot out of the oven with some butter, and it's a great accompaniment for a bowl of chili or soup!
- 1 package Bob's Red Mill GF cornbread mix
- 1 1/2 cups milk room temp
- 1/2 cup melted butter
- 2 eggs room temp
- 1 tbsp honey
- 2 jalapenos seeded and chopped
- 1 cup sharp cheddar cheese
- 1 cup corn kernels optional but delicious!
Preheat oven to 375 degrees, and grease a 12 cup muffin tin.
In a large mixing bowl, combine the cornbread mix, milk, butter, eggs and honey. Stir until it is smooth and all of the lumps are gone. Add the jalapenos, corn, and cheddar cheese. Mix until all ingredients are combined.
Place the batter in the muffin cups, filling 3/4 of the way. Bake for 25 minutes, or until the tops are lightly golden brown.
Remove from the oven, and let them rest for 5 minutes. Remove from the muffin tins, and serve warm with some butter!
Recipe will yield 12-18 muffins, depending on the size.
You can also bake this recipe in a 9x9 baking dish. Follow the same instructions for the batter and baking time.