Description
Moist, cheesy cornbread muffins with a kick of spice, loaded with corn, jalapeños, and cheddar. Perfect as a side dish for chili, soups, or BBQ nights.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar (optional)
Wet Ingredients:
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 2 large eggs
- ½ cup unsalted butter, melted (or vegetable oil)
- 1 cup canned corn kernels (drained)
- 1–2 jalapeños, seeded and finely chopped
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare dry ingredients: In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients: In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Combine wet and dry mixtures: Gently fold wet ingredients into dry mixture until just combined.
- Add mix-ins: Stir in corn, jalapeños, cheese, and cilantro if using.
- Fill muffin cups: Divide batter evenly among muffin cups, filling about ¾ full.
- Bake: Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Serve: Cool slightly before serving warm.
Notes
- Adjust spice by adding more or less jalapeño, or substitute with canned green chiles.
- Try Monterey Jack or pepper jack cheese for extra flavor.
- Store in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze baked muffins up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish / Snack
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
