Cheesy Chili Zucchini Cornbread Muffins

Serves: 12 Save

Ingredients (16)

  • Zucchini Cornbread Muffins:
  • 1 1/4 cups all-purpose flour sub gluten-free, if needed
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon sea salt omit if using bacon fat
  • 2 large eggs
  • 1 cup buttermilk or sub any milk you have on hand
  • 1/4 cup butter melted (sub half with bacon fat for a delicious smoky flavor)
  • 1 medium zucchini about 2 packed cups grated and squeezed of liquid
  • 1 cup grated sharp cheddar cheese
  • Optional: 1 jalapeño minced
  • Chili Honey Butter:
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1/4 teaspoon chili powder

Directions

Learn how to make this recipe at The Endless Meal