Description
These Spicy Cheddar Jalapeño Cornbread Muffins are a perfect blend of cheesy goodness with a kick of spice, making them an ideal side for any meal or a tasty snack!
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup melted butter
- 2 large eggs
- 1 cup shredded cheddar cheese
- 2 jalapeños, finely chopped (seeds removed for less heat)
- ½ cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, melted butter, and eggs. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese, chopped jalapeños, corn kernels, and cilantro.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Enjoy these muffins warm or at room temperature—perfect for pairing with soups, stews, or just on their own!
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg