Cornbread Muffins

I love cornbread because it's so fun and easy to personalize. Add corn kernels or chopped jalapeño for an extra kick or experiment with different spreads like honey, sage butter, or a savoury jam (East Van Jam's Tom Cat Tomato Spread is delicious)!

Recipe

Prep time: 10 minutes

Cook time: 10-12 minutes

Makes: 18 muffins

Ingredients

1 cup fine cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 cup salted butter, melted

1/3 cup firmly packed light or dark brown sugar

2 tablespoons honey

1 large egg, room temperature

1 cup buttermilk, room temperature

Optional:

1 cup of canned corn kernels, drained

1-2 jalapeños, chopped

Instructions

1. Preheat oven to 400° F. Grease two standard 12-cup muffin tins and set aside.

2. Add cornmeal, flour, baking powder, baking soda, and salt to a mixing bowl and mix until combined. Set aside.

3. In another mixing bowl, add melted butter, brown sugar, and honey and mix until well combined. Add egg and mix until combined. Add buttermilk and mix until combined.

4. Add butter mixture to flour mixture and mix until combined. If using, fold in corn kernels or jalapeños. Do not over mix the batter.

5. Pour batter into the prepared muffin tins, so that batter fills 2/3 of each cup.

6. Bake in preheated oven for 10-12 minutes or until the edges of the muffins are golden brown and the centre is cooked through. Allow muffins to cool for 5-10 minutes before serving.