Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs
- 1/2 stick butter, melted
- 1/4 cup honey
- 4 oz can green chilies
Recipe Description
Nothing compliments a bowl of chili more than cornbread, right? Yesterday, I made 5 batches of chili for some of my neighbors. Since I made an extra batch for my family, I decided to make some cornbread muffins to go with it. As I was looking around my pantry, I found a few extra cans of green chilies. Since typically I add jalapenos and then my kids all claim “their mouth is on fire”, I knew that the green chilies would be a safer add in. Sure enough, all three of my kids ate their cornbread, and I didn’t hear anyone say they were too spicy. Win!!
These also freeze great too, so make a batch and freeze the leftover muffins for another night! If you prefer to cut pieces of cornbread rather than have muffins, you can make this in a greased baking pan. Enjoy!
