Ingredients
240 gr buttermilk
120 gr all purpose flour
120 gr fine cornmeal
113 gr butter, melted
113 gr shredded cheddar
50 gr brown sugar
45 gr honey
30 gr extra virgin olive oil
5 gr baking powder
3 gr baking soda
3 gr salt
1 egg
2 bunches scallions
2 jalapeños
Butter (for serving)
Hot honey (for serving)
Directions
Step 1
Start by charring the jalapeños and scallions over direct flame. Once nicely blistered, remove from the heat, chop, and set aside.
2 bunches scallions
2 jalapeños
Step 2
Preheat your oven to 400F or 200C.
Step 3
In a bowl, whisk together the melted butter, olive oil, honey, and brown sugar until smooth. Add the egg and buttermilk, and mix until fully combined.
113 gr butter, melted
30 gr extra virgin olive oil
45 gr honey
50 gr brown sugar
1 egg
240 gr buttermilk
Step 4
In a separate bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Mix well.
120 gr fine cornmeal
120 gr all purpose flour
5 gr baking powder
3 gr baking soda
3 gr salt
Step 5
Pour the wet mixture into the dry ingredients and fold until just combined.
Step 6
Fold in the chopped jalapeños, scallions, and cheddar.
2 bunches scallions
2 jalapeños
113 gr shredded cheddar
Step 7
Scoop the batter into a lined muffin tin, filling each cup about 2/3 of the way.
Step 8
Bake for 20–22 minutes, or until golden brown and a toothpick comes out clean.
Step 9
Serve hot- split them open, add butter, drizzle with hot honey, and go to town.
Butter (for serving)
Hot honey (for serving)
Step 10
YASSS!
