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Cheesy Jalapeño Cornbread Muffins with Whipped Honey Butter


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Cheesy Jalapeño Cornbread Muffins with Whipped Honey Butter by Pastry Chef Nikol Nakamura.

This is our tried and true cornbread recipe that we use for many of our dining outlets at Tulalip Resort Casino. We serve these muffins at our Eagles Buffet during certain holidays, in our catering department for when we have a fun barbecue menu for visiting groups, and it is even the recipe I use to make cornbread at home!

Even though it's our go to recipe, there's nothing basic about it. This cornbread is moist and flavorful. The slight sweetness is offset by the pickled jalapeños, which do not carry as much heat as fresh jalapeños.

The muffins are a great snack on their own, with a favorite chili recipe, or for any family gathering. I decided to include the whipped honey butter for added richness, because who doesn't love sweet butter? I will let you decide for yourself on whether to serve the honey butter.


Makes 16 servings

Contains dairy


1 ½ cups yellow cornmeal

1 cup all-purpose flour

1/3 cup sugar

2 tablespoons baking powder

½ tea salt

1 cup heavy cream

2 large eggs

4 tablespoons butter, softened

½ cup cheddar cheese,

½ cup pepper jack cheese,

1 can creamed corn, 11 ounces

3 tablespoons, pickled jalapeños, finely diced (optional, but highly encouraged for the best yum factor)


•Preheat oven to 350 degrees.

•Mix dry ingredients together in a bowl and set aside.

•With a handheld mixer or by hand, blend the cream butter and sugar together.

•Blend in eggs, heavy cream, creamed corn, and pickled jalapeños (if using). Add dry ingredients and mix until it all comes together.

•Stir in cheddar and pepper jack cheese.

•Evenly distribute into a sprayed or with a cupcake paper lined muffin pan. Fill each muffin well two-thirds of the way up and place in the 350 degree oven.

•Bake until golden brown for about 15-20 minutes. Check doneness by inserting a toothpick and if it comes out clean, the muffins are baked all the way through.

Whipped Honey Butter


½ cup softened unsalted butter

3 tablespoons honey

Pinch salt


•Use either a handheld mixer or a standing mixer to combine all of the ingredients together. Whip until light and fluffy. Serve with the warm corn bread muffins.

Pastry Chef's "Tricks of the Trade"

•When measuring honey, I like to heat the honey in the microwave to loosen it up for easier pouring. Also, use non-stick spray to coat the measuring vessel for the honey. This will allow you to get every last drop into the batter.

•Instead of using heavy cream, you can substitute buttermilk for a tangier flavor, or swap out the butter with leftover solidified bacon fat to add a more savory flavor.

•You can also add in cooked bacon / diced ham, sautéed onions, chopped green onions, vary the types of cheeses or whatever else peaks your taste buds and adventurous cooking spirit.

•The great thing about these muffins is that they freeze well.


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