½ Cup salted butter, melted

⅓ Cup honey

1 Cup buttermilk

2 large eggs

1 Tablespoon baking powder

¼ teaspoon salt

1 Cup all-purpose flour

1 Cup yellow cornmeal

1 jalapeño pepper, stem removed, ribs and seeds removed, diced into small pieces

2 green onions, diced (green parts only)

1 – 7 oz can sweet corn kernels, drained and rinsed

1- 8 oz block of Wood River Creamery Triple Pepper Cheddar Gruyere, shredded, divided*

optional topping: jalapeño pepper slices

Recipe and Photo Courtesy of Our Love Language is Food

1. In a large mixing bowl, whisk together the melted butter, honey, buttermilk, and eggs.
2. Slowly stir in the baking powder, salt, flour, and cornmeal until about 75% mixed (a few flour streaks are ok).
3. Gently fold the chopped jalapeño, green onion, corn kernels, and cheese (holding back about 1/4 Cup of cheese for topping). Mix until JUST combined (a few lumps are ok!).
4. Allow the batter to rest for 10 minutes.
5. While the batter rests, preheat the oven to 375°F and grease (or line) a standard muffin tin.
6. Spoon the batter into the prepared muffin tin, dividing the batter evenly between the muffin cups (filling each cup about ¾ full).
7. Sprinkle the remaining cheese on the tops of the muffins and, if desired, top each muffin with a slice of jalapeño.
8. Bake at 375°F for 18-22 minutes until golden and a toothpick inserted into the center comes out clean (a few crumbs are ok; you don’t want wet batter on the toothpick).
9. Allow the muffins to cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool fully.
10. Serve warm and enjoy!

Recipe Notes:

• Avoid overmixing the batter for the best texture.  
• Use the Wood River Creamery Northwoods Cheddar instead for a less spicy option!