75g of fine cornmeal
125g of plain flour
1 tsp of fine sea salt
2.5 tsp of baking powder
½ tsp of smoked paprika
100g of unsalted butter, melted
1 tbsp of honey
2 large eggs
75g of cheddar, grated plus extra for topping
50g of pickled jalapeños, plus extra for topping
6 tbsp of Lizi’s Low Sugar Granola
Preheat the oven to 180°C (160°C Fan) and place 6 tulip muffin cases into a muffin pan.
Add the cornmeal, flour, salt, baking powder and paprika to a large bowl and whisk together to combine. In a jug whisk together the butter, honey and eggs.
Make a well in the dry goods and pour in the butter mixture and the cheddar and jalapeños.
Use a spatula to fold together just until a thick uniform batter is formed. Scoop the batter into the prepared tulip cases and top with another jalapeño, a little extra grated cheddar and a tablespoon of Lizi’s Low Sugar Granola.
Bake the muffins in the pre-heated oven for about 25 minutes or until the muffins are lightly browned and spring back to a light touch.
Remove from the oven and set aside to cool slightly before serving.
Cornbread is best served warm on the day made. Leftovers can be split in half, toasted under the grill and served with a little salted butter.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at email@example.com.