Cheesy Cornbread Muffins With Hot Honey Butter

Preparation

1. Step 1

   Prepare the hot honey butter: In a small bowl, stir ½ cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.

2. Step 2

   Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.

3. Step 3

   In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.

4. Step 4

   In a small saucepan, melt the remaining ½ cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.

5. Step 5

   Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.

6. Step 6

   Transfer the muffin batter in ¼-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.