Preheat oven to 350F.
In a large bowl whisk sugar, baking powder, cornmeal, flour, salt until combined.
In a separate medium bowl, whisk eggs and then add oil, melted butter and milk.
Add wet ingredients to dry and whisk until smooth.
In a separate bowl mix jalapenos and sprinkle with flour just enough to cover all the jalapenos. After that, stir the jalapenos into the batter.
Brush muffin tin with olive oil or batter and divide the butter equally between 15 cups. (You’ll need to fill up about ⅔ of each cup). Add a jalapeno slice on top of each muffin (optional but makes a beautiful presentation).
Bake for 20-25 minutes or until toothpick inserted in the thickest part will be almost dry.
Remove from oven and let cool for 10 minutes in the muffin tin. Remove to wire rack and brush with melted butter (optional).
Serve with honey, more butter, chili’s, stews and many more!