Description
These Honey Butter Jalapeño Cheddar Cornbread Biscuits are a delightful twist on traditional cornbread. With a hint of spice from jalapeños and richness from honey butter, these biscuits are perfect for any meal.
Ingredients
Units
Scale
Biscuits:
- 6 tbsp cold, salted butter
- 1 1/2 cups white whole wheat or all-purpose flour
- 1 1/2 cups cornmeal
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6 tbsp cold, salted butter, shredded
- 2 jalapeños, seeded, if desired, and chopped
- 1/2 cup shredded cheddar cheese
- 1 cup buttermilk
- 1 egg
- 3 tbsp honey
Honey Butter:
- 6 tbsp salted butter, at room temperature
- 3 tbsp honey
- flaky sea salt
Instructions
- Preheat the oven to 350°F. Butter a 24-cup mini muffin pan or 12-cup regular pan.
- Cook brown butter: Add 6 tablespoons cold butter to a skillet over medium heat. Cook until browned, about 3-4 minutes. Let cool.
- Prepare the batter: In a large bowl, mix flour, cornmeal, baking powder, salt, pepper. Add shredded butter, jalapeños, cheese. Pour brown butter over buttermilk. Add egg and honey. Mix until just combined.
- Bake: Divide batter into prepared pan. Bake 12-16 mins for mini muffins or 22-30 mins for regular muffins.
- Make honey butter: Combine room temperature butter, honey, and salt in a bowl.
- Finish and serve: Remove muffins from oven, release from pan, brush with honey butter. Enjoy warm.
Notes
- For extra heat, leave the jalapeño seeds in.
- Adjust honey to your preferred sweetness level.
Nutrition
- Serving Size: 1 biscuit
- Calories: 160
- Sugar: 4g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
