This recipe calls for cheese, and you can use any kind of cheese you like for this, but cheddar is usually preferred. If you don’t want to make jalapeno cheddar cornbread muffins, then you can just leave the cheese out.
Start by preheating the oven to 375 degrees Fahrenheit. Prepare a muffin pan by greasing it or spraying it with a nonstick spray.
Combine cornmeal, salt, baking soda, and flour in a large bowl.
In another bowl, combine butter, buttermilk, sugar, honey, and eggs. Whisk together and pour these wet ingredients over the dry ingredients. Next, add in the cheese and jalapenos and combine gently.
Scoop out your jalapeno cheese cornbread muffins batter into the muffin tray, with even amounts in each cup. Bake in the oven for 16 minutes, and you can check to see if they are done by sticking a toothpick in the center of one. If the toothpick comes out clean, your cheddar jalapeno cornbread muffins are done.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Take them out of the oven and remove from the muffin pan. Allow the muffins to cool on a wire rack.