Mini muffins are the last thing you’d expect as Superbowl fare, but when they’re jalapeno cheddar cornbread muffins, there could hardly be anything better!

Jalapeno Cheddar Honey Cornbread

You Will Need:

• bacon grease or Pam Cooking Spray
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 cup milk
• 1/4 cup vegetable oil
• 1/4 to 1/2 cup honey
• 2 eggs, beaten
• jalapenos from a jar, chopped (as many as you dare)
• Cheddar cheese – about 1/2 to 1 cup

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Spoon a tiny bit of bacon grease into each mini-muffin well. Or just use Pam cooking spray.

In a large bowl, stir together flour, cornmeal, sugar, and baking powder. Add milk, oil, honey, and eggs. Stir to combine. It can be a little lumpy. Add cheddar cheese (shredded) and chopped jalapenos, however much you think you’d like.

Pour batter into the mini muffin wells, filling about 2/3 full. Sprinkle a tiny bit of cheese on top of each one, for decoration. Bake 15 minutes, or until a toothpick inserted into the center of the pan comes out clean.

Enjoy!

Love the contrast in this turquoise bowl!