Cornbread is a staple when one thinks of BBQ, but very specifically Southern-style BBQ -- generally made from a corneal base but with wide variations that can include creamed or even fresh corn. More typically baked in a full sheet and cut into squares or even in a cast iron pan and cut into wedges, this recipe opts to bake the cornbread into perfectly portioned individual muffins. The cheesy and slightly spicy version has a crunchy exterior and crumbly but moist interior, thanks to the use of sour cream and creamed corn. Serve while still warm with a good schmear of butter alongside your favourite BBQ dishes!
Cheesy Jalapeño Cornbread 5 Steps
Preheat the oven to 400°F and spray a 12 piece muffin pan well with canola spray, set aside.
In a large mixing bowl, combine all of the dry ingredients: all-purpose flour, fine cornmeal, baking powder, kosher salt, baking soda and fresh cracked black pepper. Whisk until even.
In a medium bowl whisk the eggs and egg yolk, then add in the creamed corn, whole milk, sour cream, melted and cooled butter as well as honey. Whisk until even.
Make a well in the middle of the dry ingredients bowl and add in the wet ingredients, mix until smooth, then fold in the grated cheddar and chopped jalapeños.
Divide evenly among the pre-greased muffin tin and bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool another 5-7 minutes in the pan before removing. Serve immediately while still warm.