Jalapeño Cheddar Cornbread Muffins
Warm, cheesy, and just the right amount of spicy, these jalapeño cheddar cornbread muffins are a go-to side for chili night, BBQs, or even a quick savory snack.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- ¼ tsp salt
- ⅛ teaspoon Black pepper
- ½ cup buttermilk
- 1 large egg
- ½ cup honey
- 4 Tablespoons unsalted butter (melted)
- 2 jalapeños (seeded and finely diced, plus a few slices for topping)
- ½ cup canned corn (drained and rinsed)
- 1 cup shredded cheddar cheese
Instructions
- Set your oven to 375°F. Prep your muffin tin by either lining it with paper cups or giving it a good spray of nonstick cooking spray.
- In a large mixing bowl, stir together the cornmeal, all-purpose flour, baking powder, sugar, salt, and a pinch of black pepper.
- In a separate bowl, beat the egg with the melted butter until smooth. Stir in the honey and buttermilk, then fold in the sweet corn, shredded cheddar, and chopped jalapeños. Mix until everything is well blended.
- Add the dry ingredients to the wet mixture and gently stir—just enough for everything to come together. Don’t overmix; it’s okay if it’s a little lumpy.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20 to 22 minutes, or until the tops are golden and a toothpick poked into the center comes out clean.
- Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack. Serve while warm with a pat of butter or a drizzle of honey for an extra treat.
Notes
If you like extra heat, leave the jalapeño seeds in. For less spice, remove them.
• Frozen corn works fine—just thaw and drain it first.
• These muffins freeze well! Let them cool completely, then store in an airtight container in the freezer for up to 2 months.
• Don’t skip the honey—it adds a perfect touch of sweetness that balances the jalapeño heat.
• Frozen corn works fine—just thaw and drain it first.
• These muffins freeze well! Let them cool completely, then store in an airtight container in the freezer for up to 2 months.
• Don’t skip the honey—it adds a perfect touch of sweetness that balances the jalapeño heat.
Nutrition
Calories: 225kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 233mgPotassium: 102mgFiber: 2gSugar: 13gVitamin A: 275IUVitamin C: 3mgCalcium: 124mgIron: 1mg
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