Mini Jalapeno Cheddar Corn Muffins

Preheat Oven: 375 degrees

Ingredients:

• 1/3 cup Sugar
• 1 tbsp Honey
• 1/4 cup Butter, melted
• 1 large Egg
• 1/4 tsp Baking Soda
• 1/2 cup Buttermilk (1/2 cup Skim Milk, 1/2 tbsp Lemon Juice)
• 1/4 tsp Salt
• 1/2 cup Yellow Cornmeal
• 1/2 cup Flour
• 1/4 cup Cheddar Cheese, Shredded
• 1 jalapeno, seeded and sliced finely

Directions:

In medium bowl, stir sugar, honey and butter together. Whisk in egg. Whisk in baking soda and buttermilk. Add salt, cornmeal and flower. Do Not Overmix. As soon as flour is blended in, fold in sliced jalapeno and cheddar cheese.

Add batter equally to cups of a greased mini muffin tin. Bake 15 to 20 minutes.

Cornbread

This is a great addition to Chili

Preheat Oven: 450 degree

• 1 cup Buttermilk
• 1 cup Stone Ground Cornmeal
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 tsp Honey
• 1/2 tsp Baking Soda
• 1 Egg
• 1 tbsp Shortening

Melt shortening in a 9-inch round iron skillet in the heating oven.

In large bowl, stir cornmeal, salt, sugar and baking soda together. Stir in the egg, honey and buttermilk.

Remove skillet from oven and pour batter into skillet. stirring the belted shortening into the batter.

Bake for 30-40 minutes. Remove from oven when top of cornbread is brown and feels firm to the touch. Turn out onto serving plate. Cut into wedges. Serve immediately.