Modes

Ingredients

Dry

• 1 cup fine yellow cornmeal

• 1 cup all-purpose flour

• 1 Tablespoon baking powder

• 1/2 Teaspoon baking soda

• 1/2 Teaspoon fine sea salt

• 1/4 cup sugar

Wet & Mix-Ins

• 1 cup buttermilk

• 2 Tablespoons full-fat sour cream

• 2 large eggs, room temperature

• 1/3 cup melted unsalted butter

• 2 Tablespoons honey

• 1 can jalapeños (diced and drained, if applicable)

• 1 cup corn kernels (fresh or thawed)

• 1 cup shredded sharp cheddar

Instructions

Prep

Preheat Wolf Oven to 375°F Convection Mode on rack 3.

Grease a 12-cup muffin pan or line with papers.

Dry Ingredients

Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Wet Ingredients

Whisk together the buttermilk, sour cream, eggs, melted butter/oil, and honey until smooth.

Combine

Pour the wet mixture into the dry.

Stir just until no dry streaks remain (the batter will be thick).

Fold in the jalapeños, corn, and optional cheddar or scallions.

Bake

Fill the muffin cups 3/4 full.

Bake for 12–14 minutes, until golden.