Corn stuffed Cornbread with Chipotle Honey and Garlic Jalapeño Butter

Life44 Cornbread Mix
Potter’s Chipotle Jalapeño Wine
Matthews Family Farm Honey
Molly’s Idahoan Blend

1. Preheat oven to 375 F
2. Finely dice the jalapeños
3. Slice kernels off the corn

4. Toast the corn and season with Molly’s Idahoan Blend

5. Simmer the jalapeños in 1/2 stick of butter and plenty of Molly’s Idahoan

6. Once the jalapeños are soft, remove from heat
7. Add the additional 1/2 stick of butter into the pan and allow it to melt
8. Transfer the mixture to a bowl and place in the refrigerator to firm

9. Over low heat, combine 1/4 cup Chipotle wine and 1/2 cup of honey. Reduce until thick

10. Per the instructions combine:
1 package of cornbread mix
1 egg
1 1/2 cup milk
1/4 cup melted butter
Then add in the toasted corn

11. Place batter into greased muffin tins
12. Top with feta cheese and more Idahoan Blend
13. Bake at 375 F for 15-20 minutes

14. Serve with the Jalapeño Garlic Butter and a drizzle of the Chipotle Honey.
Enjoy!

Corn stuffed Cornbread with Chipotle Honey and Garlic Jalapeño Butter

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