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.