I love making this cornbread recipe. The combination of sweet and heat can’t be beat! It’s slightly cake-like on the inside with a wonderfully crunchy crust. If you aren’t a fan of hot foods, substituting the jalapeños for bell peppers is a great option. They go great with the honey! I love serving them warm with a pad of butter and a drizzle of honey.
- Preheat oven to 375°F.
- Mix all of the dry ingredients in a large bowl and create a well in the center. Add in the wet ingredients and slowly mix into the dry ingredients until just combined. Fold in the corn and chiles. Place in the fridge for 20-30 minutes to help the leavening agent along.
- Meanwhile, grease a 2 small muffin tins. Then, once the batter has aerated, divide the batter between the two muffin tins. Place in preheated oven and bake for 20-25 minutes or until cooked through in the center.
- Serve hot with butter and a drizzle of honey.
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