6 tablespoons cold, salted butter 1 1/2 cups QUeen Milling Gluten Free All Purpose Flour Blend 1 1/2 cups cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons cold, salted butter, shredded
2 jalapeños, seeded, if desired, and chopped
1/2 cup shredded cheddar cheese
1 3⁄4 - 2 cup buttermilk
1 egg
3 tablespoons honey
Instructions:
Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or 12-cup regular pan.
Add 6 tablespoons cold butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Let cool.
In a large bowl, stir together the flour, cornmeal, baking powder, salt, and pepper. Add 6 tablespoons of cold shredded butter and mix to combine. Mix in the jalapeños and cheese. Pour the brown butter over 1 3⁄4 cup buttermilk, add the egg and honey and mix.
Add wet ingredients to dry ingredients and mix until all flour and cornmeal is incorporated. (If you require more liquid, add the remaining 1⁄4 cup of buttermilk.)
Divide the batter evenly among the prepared pan. Bake 12 – 16 minutes for mini muffins or 22-30 for regular muffins.
Remove from oven, let cool slightly and then run a knife around edges to release from pan. Place on cooling rack. Serve warm with butter or honey butter.
(To make honey butter, take 6 tbsp salted butter at room temperature and add 3 tbsp honey and add to bowl. Combine.)