These Jalapeño Cornbread Muffins are moist, a bit spicy, and have the perfect touch of sweetness! Enjoy them with soup, chili, or just a glass of milk.
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Instructions
Preheat oven to 350°F. Coat a cast iron muffin tin or cast iron cornbread pan with butter. (You may also use a regular muffin tin with cupcake liners.) Set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
In a large bowl, combine butter, egg and milk. Slowly add dry mixture to wet mixture, scrapping down to the bottom as needed. Do not over mix.
Gently stir in shredded cheese, corn, green onions and the chopped jalapeño. Fill muffin tins 3/4 full and top each muffin with a jalapeño slice.
Bake for 18-20 minutes if using cast iron, or 14-16 minutes if using a regular muffin tin. Muffins are done when a toothpick inserted in the center comes back clean.
Serve warm with a slab of butter, or store in an airtight container for up to 4 days.
Notes
Storing: Leftover muffins can be stored at room temperature for up to two days, in an airtight container. You can refrigerate them for about a week. Be sure to toss any corn muffins that have mold or seem otherwise spoiled.
Sugar: If you want your muffins less sweet, feel free to reduce the amount of sugar or leave it out entirely. The muffins’ texture may change slightly, but they’ll still be great.
Don’t Over-bake: Just like over-mixing, over-baking is the enemy of a good corn muffin. Bake them just until done, and then take them out, so they stay moist.
Mild Muffins: Not so sure about the jalapeños? You can substitute them with thinly sliced and chopped bell pepper instead. It will still have a hint of “chili” flavor, but without the heat.