Cornbread Muffins With Caramelized Onions

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The Foodies' Kitchen


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1 cup yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon finely chopped fresh rosemary

2 eggs

1 ½ cups buttermilk

1/4 cup canola oil

1 tablespoon honey

1 cup corn kernels

½ cup caramelized onions (or pan-browned onions)

½ cup grated Cheddar or Monterrey Jack

Optional: Diced jalapeños, or cayenne pepper to give it some spice.

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