—This post is part of my Canadian Thanksgiving series—
adapted from Smitten Kitchen
1 cup all-purpose flour or whole wheat pastry flour
1 cup yellow cornmeal, preferably stone-ground
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or 1/2 cup plain yogurt + 1/2 cup milk)
1/4 cup honey
6 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup corn kernels – fresh, frozen or canned (in which case they should be drained and patted dry)
1 cup shredded cheddar (approx 4 oz)
1 small jalepeno, diced very fine
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (or grease an 8×8 baking pan).
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, whisk the buttermilk (or equivalent), honey, melted butter, and egg together until well blended. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend (can use a whisk, spoon, or spatula to mix). Gently fold in optional add-ins.
Divide the batter evenly among the muffin cups or pour into baking pan.
Bake for 15 to 18 minutes for regular muffins, 12 minutes for mini muffins, or 20-25 minutes for an 8×8 pan, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing muffins/bread.
Makes 12 regular muffins, 24 minis, or 16 pieces of cornbread
Note: recipe can easily be doubled and baked in a 9×13 pan. Start checking for doneness at 25 minutes; larger batch might take a few minutes longer than in an 8×8 pan.