Equipment
Ingredients
hot honey butter
- 115 g unsalted butter, softened
- 64 g honey
- 3 g chipotle en adobo sauce
cornbread muffins
- unsalted butter, room temperature
- 195 g medium cornmeal
- 130 g all-purpose flour
- 50 g granulated sugar
- 11 g baking powder
- 3 g baking soda
- 3 g black pepper
- 6 g salt
- 115 g unsalted butter
- 160 ml whole milk
- 120 ml sour cream
- 2 egg, large
- 12 g chiles en adobo, minced
- 115 g sharp white cheddar cheese, grated
- 18 g scallion, thinly sliced
- 14 g chives, thinly sliced
- 1 jalapeno, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 345 kcal
- Protein
- 7 g
- Carbohydrates
- 31 g
- Fat
- 22 g
- Fiber
- 2 g
- Sugar
- 9 g
- Sodium
- 579 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 87 mg
- Potassium
- 203 mg
- Calcium
- 205 mg
- Iron
- 1.6 mg
- Magnesium
- 18 mg
- Phosphorus
- 264 mg
- Zinc
- 0.8 mg
- Vitamin A
- 201 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.25 mg
- Niacin
- 1.5 mg
- Folate
- 69 mcg
- Water
- 40 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Stir the softened butter, honey, and chipotle sauce in a small bowl until fully combined. Chill until serving.
Preheat the oven to 200°C (400°F).
Thoroughly grease a 12-cup muffin tin with butter.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, pepper, and salt in a large bowl.
Melt the butter in a small saucepan over low heat.
Whisk the milk, sour cream, eggs, melted butter, and minced chipotles in a medium bowl.
Combine the wet and dry ingredients using a rubber spatula, stirring until just mixed.
Gently fold the grated cheddar and sliced scallions or chives into the batter.
Portion the batter into the muffin cups and top each with a jalapeno slice if using.
Bake for 18 minutes at 200°C (400°F) until the tops turn golden and a toothpick comes out clean.
Cool the muffins in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving with the hot honey butter.
Chef's Notes
- For the best texture, avoid overmixing the batter once the wet and dry ingredients are combined. A few streaks of flour are better than a tough muffin.
- Ensure your baking powder and baking soda are fresh. This is crucial for achieving a good rise and tender crumb in cornbread.
- Don't skip the sour cream; its acidity reacts with the baking soda to create a lighter, more tender cornbread, and adds a pleasant tang.
- Taste the hot honey butter before serving. Adjust the amount of chipotle sauce to your preferred level of heat.
- To ensure even baking, use an oven thermometer to verify your oven's temperature, as ovens can vary significantly.
Storage
Refrigerator: 96 hours — Store in an airtight container.
Freezer: 3 months — Wrap individually before freezing.
Reheating: Microwave for 20 seconds or warm in a 150°C (300°F) oven for 5 minutes.
Troubleshooting
Muffins are dry and crumbly
Cause: The muffins were overbaked or the batter was overmixed.
Fix: Serve with extra hot honey butter to provide moisture.
Prevention: Test for doneness 2 minutes early and stir the batter only until the flour disappears.
Muffins stuck to the tin
Cause: Inadequate greasing of the muffin cups.
Fix: Run a thin knife carefully around the edge of each muffin while warm.
Prevention: Use paper liners or ensure every part of the cup is coated in butter.
Cultural Context
Cornbread is a staple in Southern American cuisine, with roots tracing back to Native American traditions of using corn. This recipe elevates the classic with a modern twist, incorporating spicy and sweet elements that reflect contemporary American flavor profiles and the popularity of hot honey.
