Gluten-Free Smoked Jalapeño Cornbread Muffins

Ingredients

• 2 medium jalapeños
• 1 cup certified gluten-free yellow cornmeal
• 1 cup gluten-free 1-to-1 baking flour with xanthan gum
• 1 tbsp certified gluten-free baking powder
• ½ tsp baking soda
• ¾ tsp kosher salt
• 2 large eggs
• 1 cup buttermilk
• ⅓ cup unsalted butter, melted and slightly cooled
• ¼ cup honey
• 1 cup shredded sharp cheddar cheese
• ½ cup corn kernels, drained if canned
• 2 tbsp melted butter for finishing

Instructions

1. 1

   Heat the smoker to 375°F with pecan, apple or hickory wood. Lightly grease a standard 12-cup muffin pan or line it with paper liners.

2. 2

   Place the whole jalapeños directly on the smoker grate. Smoke for 10–15 minutes, turning occasionally, until softened and lightly blistered. Remove the stems and seeds, then finely dice.

3. 3

   Whisk the cornmeal, gluten-free flour, baking powder, baking soda and salt in a large bowl. In a second bowl, whisk the eggs, buttermilk, melted butter and honey.

4. 4

   Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the smoked jalapeños, cheddar and corn without overmixing. Let the batter rest for 5 minutes.

5. 5

   Divide the batter evenly among the muffin cups, filling each about three-quarters full. Smoke for 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

6. 6

   Brush the warm muffins with melted butter and serve. For the oven method, broil the jalapeños until blistered, then bake the muffins at 400°F for 16–20 minutes.