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Upside-Down Shallot & Green Chile Cornbread

Cornbread muffins mixed with chives, monterey jack cheese, and green chilies with baked with a caramelized shallot ring!
Prep Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes
Servings 18 muffins
Author Olivia Lam

Ingredients

  • 4 tbsp Unsalted Butter (at room temperature)
  • 1 tsp Honey
  • Pinch of Salt
  • 1¾ cups All Purpose Flour
  • ¾ cup Cornmeal
  • 3 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 Large Eggs
  • 2 tbsp Granulated Sugar
  • 1 tbsp Honey
  • 4 tbsp Melted Unsalted Butter
  • ¼ cup Vegetable Oil
  • 1¼ cups Buttermilk
  • 1 cup Shredded Monterey Jack Cheese (tossed with 1 tbsp all purpose flour)
  • 4 oz Can Diced Fire Roasted Green Chilies (drained and pat dry)
  • 3 tbsp Chopped Chives
  • 1 Large Shallot (thinly sliced into ⅛ inch thick rounds)

Instructions

  • Add the 4 tablespoons of softened butter, 1 teaspoon of honey, and a pinch of salt into a bowl. Mix until well combined and set aside. Preheat the oven to 375℉.
  • In a separate bowl whisk together the flour, cornmeal, baking powder, baking soda, and kosher salt until the ingredients are evenly combined.
  • In another large bowl add in the eggs, granulated sugar, 1 tablespoon of honey, 4 tablespoons of melted butter, vegetable oil, and buttermilk. Mix until well combined then pour in the bowl of dry ingredients. Gently mix until the batter is about 75% of the way combined. Add in the monterey jack cheese that's been tossed in flour, drained green chilies, and chopped chives. Fold in the ingredients until everything is evenly combined.
  • Spray a muffin tin with cooking spray. Add about a ½ teaspoon of the honey butter mixture into the bottom of each muffin cup. Then add a shallot round slice on top of the butter. Gently press down on the shallot slice so the butter on the bottom spreads. Add a scoop of the cornbread batter on top. The muffin cups should be about ¾ of the way full.
  • Bake the cornbread in the oven for about 16-18 minutes until a toothpick comes out clean. Allow it to rest in the pan for about 5 minutes before removing. Remove the cornbread muffins from the tin and invert them so the shallot side is up. If needed, run a knife around the edges and use an offset spatula to help lift the muffins out of the tin. Enjoy!