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
Wet Ingredients:
- 2 tbsp granulated sugar (optional)
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 2 large eggs
- ½ cup unsalted butter, melted (or vegetable oil)
Mix-ins:
- 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: to 375°F (190°C). Line a 12-cup muffin tin.
- Whisk dry ingredients: together in a medium bowl.
- Whisk wet ingredients: in another bowl until smooth.
- Fold wet into dry: until just combined.
- Stir in mix-ins: corn, jalapeños, cheese, and cilantro.
- Divide batter: among muffin cups, filling ¾ full.
- Bake: 18–22 minutes until golden and a toothpick comes out clean.
- Cool: slightly before serving warm.
Notes
- Adjust spice by adding more or less jalapeño or use 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: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
