Hey guys! Hope you all had a lovely day. Here on the East coast today was the first warm, sunny, non-raining day we’ve seen for about three weeks… And may be the last for another week 😒. So I made sure not to waste it and spent the afternoon outside, picnicking by the water… I’ll share some more of my picnic menu tomorrow, but first, as promised on Instagram, here are corn muffins with my homemade Jalepeño honey butter!
Now, when gorgeous weather is as scarce as it has been this spring, I didn’t want to waste any of the sunlight… So I whipped these up last nite so they were all ready to go! ☀️
I have used this corn muffin recipe for years… I’ve tried many but this is my favorite, and the favorite of anyone I’ve fed them too as well. Here’s the link to the recipe on my Pinterest:
Bubba’s Corn Muffins on Hey Good Lookin . . . Pinterest
While you’re there be sure to follow my boards: @GoodLookin_Food 😎
This recipe is from Paula Deen and they’re called Bubba’s Corn Muffins. I’ve thought several times about coming up with my own corn bread recipe, but these ones would be hard to top, as they have sour cream AND creamed corn baked in, making them super moist and yummy. I do admit however to adding a tablespoon or so of honey to the recipe on occasion, just because I prefer my cornbread to have a little extra sweetness.
Now, the recipe makes a dozen… But I’m often only cooking for one or two, so what I do is make a half batch… No one wants stale corn muffins days later and I hate to waste food. I like to space them out in the muffin pan so they bake evenly. Maybe that doesn’t matter? But I just feel better about it this way!
Mmmmm! Don’t they look scrumptious?! You know corn bread is done when it just starts to crack on the top. When it begins to crack, pull em out… Nothing more disappointing than burnt cornbread. 👎
Okay, on to the good part… 😏 You can use any cornbread recipe you like, or even a boxed mix if you aren’t feeling ambitious… I won’t judge you. But what really makes them special and what I think all good self-respecting corn muffins need is some creamy dreamy honey butter! Being me though I wasn’t content with any old honey butter 😜, I decided to take it one step further and concocted…
Jalepeno honey butter! (Insert “ta-da” sound here)… It’s SUPER easy and only takes one extra step to elevate your butter above that of other picnickers…
Start by slicing up one medium jalepeno (you must use a fresh jalepeno pepper here, not the pickled jarred ones…). If you really like heat, I suppose you could throw in a second one. I, however, did not want my butter overpowered but rather just ‘flavored’ with the pepper. I also left the seeds out, but again if you want more spice, you could keep them… You’d just need to strain your honey later.
Next, grab a small saucepan and pour in about a third of a cup of honey. Just eyeball this, no one’s got time to watch honey drip back out of a measuring cup. And you can never get it all back out without making a sticky mess or dirtying like six utensils! (You see how my patience level is, huh?! 😆)… Okay, now just throw in your jalepeno that you sliced up, put it on the stove on medium low heat, and forget about it for like 20 min. You could actually get this going first and then mix up your muffins while you wait… Or just go watch a show or something… Can’t really mess this up, you just don’t want to BOIL your honey 😵… As soon as little bubbles start to form, turn the heat down and let it hang out for a bit.
After you’ve INFUSED (I like that word 😎) your honey with the peppers, you’ll want to let it cool COMPLETELY. Once cooled, just mix it into one stick of softened butter and a pinch of salt. You could use a mixer if you so choose and wanted a WHIPPED jalepeno honey butter, but here again we have my lack of patience and distaste for extra dishes… So I just hand stir mine. Well, there you have it… Jalepeno honey butter! 🤗 Shmear it on a corn muffin (or four) and enjoy! ✌️ #WhatIveGotCookin
Jalepeno Honey Butter
- 1 stick butter, softened
- 1/3 c. honey
- 1 medium jalepeno
- Pinch of salt
- Slice jalepeno and remove seeds. If more heat is desired, keep seeds, but strain honey before combining with butter.
- Place honey and jalepeno slices in a small saucepan on medium-low heat, until bubbles begin to form. DO NOT BOIL! Turn heat to low and let flavors infuse, about 20 minutes.
- Remove honey from heat and allow to cool completely. Pick out all the jalepeno slices and discard.
- Combine cooled infused honey with softened butter and a pinch of salt. Whip with a mixer if desired.