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Chipotle Cheddar Cornbread Muffins and Honey Butter

Chipotle Cheddar Cornbread Muffins and Honey Butter

Chipotle Cheddar Cornbread Muffins with Honey Butter are a Southern-inspired side with a hit of complex, smoky flavor.


You don’t have to be a southerner to appreciate the genius of cornbread. I was hooked long ago, from occasional trips down south and brunch at some of my favorite soul food-style west village joints. Cornbread compliments everything: fried chicken, grits, mashed potatoes, a cup of coffee, and even a traditional holiday meal. In preparation for the upcoming holidays, I turned over my baking apron to my superman, asking him to come up with a new side dish for our family celebration.


After a bit of research and little experimentation, he arrived at these incredible Cheddar Chipotle Cornbread Muffins, served warm with a pat of homemade honey butter.


My midwestern mind was blown. One bite of these cornbread muffins, with a distinct smoky flavor and a crunchy texture, had me singing the praises of southern cuisine all over again. Keith was insistent on using coarse-ground cornmeal, which gives these muffins a textural bite. What makes Keith’s cornbread muffins unique is the smoky hit of chipotle pepper.

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This distinct, savory finish perfectly complements the traditional corn and cheddar flavors. A dollop of honey butter makes for the perfect bite.

Superman Cooks
Course Side Dish
Cuisine Southern
Servings 12 muffins


  • 1 Cup coarse-ground corn meal
  • 1 Cup All Purpose flour
  • 1/3 C sugar plus 1 Tablespoon
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • 2 Eggs
  • ¼ Cup vegetable oil
  • 1 C whole milk
  • 4 chipotle peppers rinsed and diced
  • 1 C shredded cheddar cheese
  • ¼ C chopped chives

Honey Butter:

  • 6 tablespoons butter unsalted
  • ¼ C honey


  • Preheat oven to 375 degrees and use parchment paper or cupcake holders to line muffin pan.
  • In a mixing bowl, combine corn meal, flour, baking powder, salt and sugar.
  • In a separate bowl, combine eggs, vegetable oil and milk and mix until combined.
  • Add wet ingredients into dry and mix with rubber spatula until all dry is wet.
  • Mix in diced chipotle peppers, ½ C cheddar cheese and chives and divide into muffin cups ¾ of the way full.
  • Top muffins with remaining cheddar cheese and bake for 16-20 minutes until toothpick inserted comes out clean.

Honey Butter:

  • place butter and honey in a small bowl and mix with hand mixer until combined.


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