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Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter

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Ingredients
  

For the muffins

  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 3 jalapenos chopped (remove seeds for a lower heat level)
  • 1 ear of corn grilled (leftover grilled corn works perfect)
  • 1/3 cup brown sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ¾ cup melted butter
  • ¾ cup wheat beer
  • 2 eggs
  • 3 tbs vegetable oil

for the butter:

  • ½ cup butter
  • 2 tbs wheat beer
  • 1 tbs honey
  • 1 tsp Maldon salt

Instructions
 

  • Preheat the oven to 400.
  • In a large bowl stir together the cornmeal, flour, jalapenos, kernels cut off the cob of corn, brown sugar, baking soda, baking powder and salt.
  • Make a well in the center.
  • Add the melted butter, beer, eggs and vegetable oil, stir until jut combined.
  • Scoop into the wells of a muffin tin that has been sprayed with cooking spray.
  • Bake at 400 until lightly browned and top spring back when touched, about 12 to 15 minutes. Allow to cool.
  • In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
  • Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes.
  • Serve the cornbread with butter.