Pepperjack Cornbread Muffins with Chive Honey Butter are tender, moist, cheesy, sweet, and savory; the fragrant butter takes them over the top.
For the cornbread muffins:
1/2 cup creamed corn
1 cup pepper jack cheese, grated
1/3 cup melted butter
3/4 cup flour
3/4 cup self-rise yellow cornmeal
1 cup milk
2 tablespoons sugar
1 teaspoon +1/4 teaspoon baking powder
1/4 teaspoon salt
For the chive honey butter:
3 tablespoons butter
3 tablespoons chives
3 tablespoons honey
- Preheat the oven to 375 degrees. Combine flour, yellow cornmeal, sugar, baking powder, and salt in a large mixing bowl, blend gently with a fork or whisk. Add eggs and mix just until yolks are broken, the mixture does not need to be fully incorporated at this point, slowly add in melted butter, creamed corn, milk, mixing gently until all ingredients are combined and fully incorporated. Add grated cheese and mix until cheese is just incorporated.
- Spray a muffin tin lightly with cooking spray. Spread the mixture evenly across each the entire tin.
- Bake for 20-25 minutes (or until a toothpick comes out clean) then top immediately with chive butter