Jalapeno Cornbread Muffins with Chive Butter | Ember Grille at L’Auberge Resort

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Print Recipe

Ember Jalapeno Cheddar Corn Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup sharp cheddar cheese*
• ½ cup diced jalapeno slices*

For the Ember Chive Butter:

• 1 lb salted butter room temperature
• 1 cup chopped chives or scallions

Instructions

• Preheat oven to 400 degrees.
• Lightly grease a 9 inch round cake pan or muffin pans.
• -In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
• Stir in egg, milk and vegetable oil until well combined.
• Stir in cheese and jalapeno.
• Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Serve warm with chive butter.

For the Chive Butter:

• In mixer with paddle attachment, whip butter on medium/high speed until fluffy and pale in color.
• Reduce speed to low and add chives or scallions.
• Mix on low speed until chives are thoroughly incorporated.

Notes

Can adjust cheese and jalapeno to desired taste.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

Pour batter into a greased muffin pan.

I like to use a small ice cream scoop. 

Bake at 400 degrees in preheated oven.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm with chive butter. 

Now it’s time for the chive butter!

This chive butter is super simple and just requires 2 ingredients: salted butter and finely chopped chives. 

Fresh chives, finely chopped, are ideal for this recipe.

In a mixer with a paddle attachment, whip butter on medium high speed until fluffy and pale in color.

 Reduce speed to low and add chives or scallions.  

Mix on low speed until chives are thoroughly incorporated.

I then spread the butter in the center of a large piece of cling wrap.

Then secure and roll into a log then refrigerate.   

When you are ready to serve

you can place on a plate or small bowl with a spreader or you can slice into butter pats from the log.