Jalapeno Cheddar Cornbread Muffins

Jalapeno Cheddar Cornbread Muffins, by Candy L.

Makes 11 muffins

1 cup flour
1 cup cornmeal
1 Tbslp. baking powder
Kosher salt and pepper to taste
6 Tblsp. unsalted butter, melted
1 cup buttermilk
2 Tblsp. honey
2 eggs
1/2 cup grated Parmesan cheese (+ more for topping)
1/2 cup shredded Cheddar (+ more for topping)
1 jalapeno, seeded and diced (+ more for topping)

Preheat oven to 400 degrees. Spray muffin tin with Pam or line with papers. Combine flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk together butter, buttermilk, honey and eggs. Pour over dry ingredients. Stir with rubber spatula just until moist. Add jalapeno and cheeses. Gently combine. Scoop into 11 muffins. Top with jalapeno slice and sprinkle with cheeses. Bake 12 to 15 minutes until toothpick comes out clean.