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.
This distinct, savory finish perfectly complements the traditional corn and cheddar flavors. A dollop of honey butter makes for the perfect bite.Print
- Author: Superman Cooks
- Yield: 12 muffins 1x
- Category: Side Dish
- Cuisine: Southern
- 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
- 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.
- place butter and honey in a small bowl and mix with hand mixer until combined.
We met on a warm summer evening. His square jaw and engaging smile reminded me a bit of Clark Kent. We share a passion for life: music, baseball, and especially food. He makes me feel like I can fly. Welcome to our exploration of food, recipes and ideas that celebrates our life together. He creates the recipes and prepares the food, and I am the documentarian. My superman can cook! Check out our site, Superman Cooks.