Yes, I am so excited about this recipe that I had to type it in all caps!
If there is anyone out there who doesn’t like cornbread, especially in muffin form, and especially slathered with butter and honey, then I’m sorry but we can’t be friends anymore. KIDDING! But not really.
In my very humble opinion corn bread should be fine in texture; use the fine ground corn flour. Cornbread should be tender; you don’t want it so dry that it gets stuck in your throat as you’re eating it. It should be slightly sweet from honey, and there should be actual corn kernels studded throughout each bite.
If you are a sweet and spicy lover you will absolutely love these Gluten Free Jalapeno Cornbread Muffins. I like the heat so I chose to leave in the seeds, but if you prefer a more mild heat then simply leave the seeds and pith behind. And, if you prefer no spice at all, then simply leave out the jalapeno all together. My feelings won’t be hurt. Seriously though, jalapenos were meant to be in sweet cornbread.
I am absolutely smitten with how these Gluten Free Jalapeno Cornbread Muffins turned out. They are everything that I dream about. Plus you cannot tell one bit that these muffins are gluten-free! Promise. Did I mention that they are only sweetened with honey? No refined sugar. Bonus in my book!
Make these muffins for so many occasions. Summer pot-luck, Thanksgiving, to go alongside chili, or just because!
- 1 cup corn flour (fine ground)
- 1 cup all-purpose gluten-free flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 cup buttermilk OR 1 cup milk mixed with 1 teaspoon lemon juice
- 1 large egg
- ⅓ cup unsweetened, unflavored applesauce
- ¼ cup plus 2 tablespoons honey
- ¼ cup butter, melted
- 2 jalapenos, divided
- ½ cup corn kernels (fresh from the cob is best but frozen or canned will also work)
- Preheat your oven to 350 degrees. Grease a muffin tin, set aside until ready to use.
- In a large bowl whisk together the corn flour, all purpose gluten-free flour, sea salt, and baking soda until well combined.
- If using the milk and lemon juice, stir the lemon juice into the milk and allow it to sit for 10 minutes. There should be small curdles in the milk; that is what we are looking for.
- In a medium-sized mixing bowl whisk together the milk/buttermilk, egg, applesauce, honey, and melted butter until well combined.
- Mince up one of the jalapenos and remove the seeds if you prefer a milder heat. Thinly slice the second jalapeno into rounds (I found it helpful to use a serrated knife).Use a small paring knife to cut out the pith and seeds from each round. Set the slices of jalapeno aside.
- Stir the minced jalapeno and the corn kernels into the wet ingredients. Add the dry ingredients to the wet ingredients and stir to combine.
- Fill the muffin tins evenly with batter, about ¼ cup. Add a slice of jalapeno to each muffin; gently press it into the batter.
- Bake the muffins for 18 to 22 minutes, or until a toothpick cleanly removes from the muffins. Allow to cool in the muffin tins for 15 minutes. Gently remove them with the help of a butter knife.
- Serve with butter and/or honey. Store leftovers in an airtight container, on the counter for several days.