RO*TEL Across America Recipe Contest - Cornbread Muffins with Chili Chive Honey Butter

Cornbread Muffins with Chili Chive Honey Butter

by Timothy from CA

A spicy cornbread muffin, served warm.

AVERAGE RATING

Category

Side Dish

Prep Time

12 min prep 18 minutes bake

Servings

12 Muffins

Recipe Ingredients

Cooking spray
1 cup yellow cornmeal
1 1/4 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups freshly grated medium cheddar cheese
1 can (10 oz) RO*TEL Original Diced Tomatoes & Green chilies
2 eggs
3/4 cup buttermilk
1/3 cup melted butter
1 cup softened butter
2 tablespoons honey
1 tablespoon chopped chives

Directions

Preheat oven to 400 degrees F. Coat 12-cup muffin tin with cooking spray.

In a large bowl, thoroughly mix cornmeal, flour, sugar, baking powder, soda, and salt. Stir in cheese, separating any clumps of cheese. Make a well in the center of the dry mixture; set aside.

In a blender, or using an immersion blender, on HIGH, puree RO*TEL tomatoes and chilies until smooth. Reserve 1 tablespoon tomato puree for later use; pour remaining puree into a medium bowl. Whisk eggs, buttermilk and butter into tomatoes until well blended; pour into dry ingredients and stir until just mixed. Pour 1/3 cup of cornbread mixture into each muffin cup or ¼-inch from top. Bake for 15-18 minutes.

Meanwhile, blend 1-tablespoon tomato puree, butter, and honey until smooth; stir in chives. Spoon into small serving bowl. Remove muffins from oven; cool in tin for 5 minutes. Run a knife around edges of each muffin and gently remove. Serve warm with plenty of chili honey chive butter! Yields: 12 muffins