Cornbread Muffins
Executive Chef Matt Farley, TomKats (Acme Feed & Seed, The Southern Steak & Oyster, Fin & Pearl, Southernaire Market)
Chef Farley’s “killer” recipe will land you with delicious cornbread in muffin form. You can bake the batter in a baking dish, but why make cornbread when you can make cornbread muffins? Chef Farley spices up this traditional holiday dish with jalapeños and cheddar cheese.
Cornbread Muffins
Ingredients
- ½ cup butter
- ⅔ cup sugar
- 1 cup buttermilk
- 2 eggs
- ½ tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ tsp salt
- 2 shallots
- 2 jalapeño
- 1 cup cheddar cheese
- 1 corn cob
Instructions
- Mix all dry ingredients in a mixing bowl.
- Add buttermilk and eggs.
- Sauté shallots, jalapeño and corn in butter.
- Add to batter.
- Place in muffin tin and bake at 350º for 7 minutes.
- Turn pans and bake for another 7 minutes.
Spice up your cornbread with diced jalapeños.
Find more holiday recipes from local chefs here!
