Time: 45 min.
Complexity: easily
Servings: 12

Ree Drummond knows how to start the morning right: she bakes tender corn muffins with cheese and green chili pepper slices for the whole family. These muffins are best eaten warm, with gooey cheddar and melty honey butter.

Ingredients:

Muffins

• 1 and 1/3 cups yellow cornmeal
• 2/3 cup premium flour
• 2 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon coarse salt
• 1 cup of sour milk or kefir
• 2 large eggs, beaten
• 1.5 cups grated sharp cheddar
• 1 can (120g) canned green chili
• 6 tablespoons melted salted butter
• Cooking spray

Honey oil

• 8 tbsp softened butter
• 3 tablespoons of honey

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, cheddar cheese, eggs, chili pepper, honey

We recommend

Preparation:

Step 1
• Preheat oven to 220°C. Spray a muffin tin with cooking spray.
Step 2
• Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Add the buttermilk and eggs to a small pitcher and whisk until smooth. Pour the liquid mixture into the flour mixture. Stir with a fork until smooth. Stir in the cheese, green chili, and melted butter.
  
Step 3
• Spoon batter into prepared muffin pan and bake until set, about 15 minutes.
  
  Honey butter:
  
  Mix the butter and honey in a bowl until smooth. Transfer to a ramekin. Remove the muffins from the oven, let cool slightly, then break them apart and spread with the honey butter.

Votes: 1