Yes, I am a Southerner. Yes, I like grits, cornbread and a multitude of things that aren't really good for me. But, what the heck, once in awhile you just have to go for it - you won't eat this every day, right? I adapted this recipe from DamnDelicious, an amazing blog with a ton of useful links! I tweaked their recipe and here is my version - more jalapenos!
Instead of a muffin pan, I used a scone pan which reminds me of cornbread made in a cast iron skillet (which I will do next time for sure). I also used a 6 muffin silicone muffin pan which really works well. This recipe made 8 of the "scones" and 6 muffin sized pieces.
- 1 cup all-purpose flour (I use unbleached)
- 1 cup cornmeal (I used a coarse stone ground corn meal from Virginia)
- 1 tablespoon baking powder
- 1 teaspoon freshly ground black pepper
- 6 tablespoons salted butter, melted
- 1 cup lowfat cultured buttermilk
- 2 tablespoons honey
- 2 large eggs (bring to room temperature)
- 1 jalapeno, seeded and finely diced, plus one thin slice for each "muffin"
- 1/2 cup grated Parmesan, plus more for topping (PLEASE do not use that stuff in a green can)
- 1/2 cup shredded extra sharp cheddar, plus more for topping
Spray the muffin pan (or scone pan) with non-stick cooking spray. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.
In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.
|How much do you love jalapenos?|
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add the jalapeno, Parmesan and cheddar and gently toss to combine.
|Again, my 50+ year old ice cream scoop come in handy!|
Scoop the batter evenly into the muffin pan(s).
Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.
|Before the cheese toppings|
|Cheddar and Parmesan topped|
Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack (if you can resist). No butter needed, these are moist and delicious.