Ingredients

The following ingredients have 24 Servings
  • 1-1/2 cups yellow cornmeal
  • 1 cup whole wheat flour
  • 3 tsp baking powder
  • 1 tsp salt (I use Himalayan salt)
  • ---
  • 2 large jalapeño peppers (seeded and finely chopped (save a handful to garnish))
  • 1-3/4 cups grated sharp cheddar cheese ((save a handful to garnish))
  • 1 cup corn kernels ((fresh, thawed or canned), drained well if applicable)
  • 1-1/4 cups buttermilk
  • 1/3 cup melted ghee ((or extra-virgin olive oil))
  • 1/3 cup unpasteurized honey
  • 2 large eggs

Instruction

  • Preheat your oven to 425°F; grease and lightly coat 2- 12 cup muffin pans with corn meal. Set aside.
  • In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeno (save a generous handful of each to garnish the top of your muffins) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
  • In a separate bowl, whisk together the buttermilk, melted ghee (or olive oil), honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Divide between the 24 muffin cups and sprinkle each muffin with a pinch of the reserved chopped jalapeno and grated cheese.
  • Bake for 15 to 17 minutes or until the top of the muffins is nicely golden and a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan for about a minute then carefully lift the muffins from the cups with the help of a thin spatula or butter knife. Serve warm, with a little bit of butter and a drizzle of honey, if desired.