Okay, the lovely jalapeno cheddar buttermilk cornbread muffins I made goes as follows:
Preheat the oven to 350F and butter or oil your muffin pan (don’t use liners, and I can heartily recommend using a cast iron muffin pan 🙂 ), shred a cup of cheddar (I use aged white), seed and mince one jalapeno. Melt a stick of butter.
Use a large bowl, put in 2/3 cup of granulated sugar and 1 1/2 cup of honey, pour the butter on and mix it in.
Whisk in 2 large eggs and a cup of buttermilk.
Add a cup of yellow cornmeal, a cup of flour, 1/2 tsp of salt, and 1/2 tsp of baking soda and mix. Don’t over mix: use a whisk or a hand mixer on slow and stop as soon as the flour disappears into the mix.
Fold in the jalapeno and cheese.
Divide the batter equally across the cups of your muffin pan. I found it is just about right for a #10 Griswold cast iron muffin pan (i.e. 11 cups). You can afford to fill it to a bit below the top: it rises a fair bit. If you want a classic muffin top, you can fill it higher.
Bake for 25 minutes, stick a toothpick from the top straight down the center all the way. If it doesn’t come out clean, bake for another 5 minutes.