Welcome, food lovers! Today, we’re diving into a recipe that brings comfort, spice, and flavor all in one bite: Cheesy Jalapeño Cornbread Muffins. Whether you’re hosting a family dinner, preparing for a potluck, or just want a snack with a kick, this savory muffin recipe is sure to delight everyone at the table. Let’s get baking!
Introduction
Cheesy Jalapeño Cornbread Muffins combine the traditional warmth of cornbread with the bold flavors of sharp cheddar and spicy jalapeños. Originating from Southern cuisine, cornbread has always been a staple dish known for its soft, crumbly texture. By adding jalapeños and cheese, we elevate this comfort food into a flavorful snack or side dish perfect for any occasion.
Growing up, cornbread was a frequent addition to family meals, especially during the holidays. I loved how the crispy edges contrasted with the soft center. But the first time I tasted jalapeño cornbread, it became a game-changer. The spicy heat and gooey cheese melted into the bread added a depth that made it irresistible. Today, I’m excited to share my favorite version of this beloved dish with you.
Ingredients
To prepare this comforting Cheesy Jalapeño Cornbread Muffins recipe, you’ll need:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeños, thinly sliced
- 1/2 cup canned corn kernels, drained
For those with dietary restrictions, you can make a few swaps:
- Dairy-free: Substitute the buttermilk with almond milk mixed with 1 tablespoon of vinegar. Replace the cheddar with your favorite dairy-free cheese.
- Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
These swaps may slightly alter the texture, but they’ll still give you a delicious, spicy muffin!
How to Make Cheesy Jalapeño Cornbread Muffins
Follow these steps to create your own delicious Cheesy Jalapeño Cornbread Muffins:
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the buttermilk, melted butter, and eggs until smooth.
- Add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix!).
- Gently fold in the shredded cheddar cheese and corn kernels.
- Divide the batter evenly among the muffin cups.
- Top each muffin with a jalapeño slice for an extra burst of flavor and a nice visual touch.
- Bake for 18-20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack for about 5 minutes before serving.
Tip: Don’t overmix the batter, as this could make the muffins dense instead of light and fluffy.
Helpful Tips
Here are a few helpful tips to make sure your Cheesy Jalapeño Cornbread Muffins turn out perfect:
- For a bit of extra flavor, consider adding a dash of smoked paprika to the dry ingredients.
- Want more heat? Swap out regular jalapeños for spicier serrano peppers or add a pinch of cayenne to the batter.
- If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk and let it sit for 5 minutes before using.
Cooking Tips
Cheesy Jalapeño Cornbread Muffins are easy to make, but the right tools can make the process even smoother. A non-stick muffin tin ensures your muffins come out cleanly, while a hand whisk will help blend the ingredients without overmixing. Additionally, a toothpick is essential for testing doneness; if it comes out clean, your muffins are ready!
Serving Suggestions
These muffins are versatile and pair well with many dishes. Here are a few serving suggestions:
- Serve alongside chili, BBQ ribs, or grilled chicken for a Southern-inspired meal.
- They also work well as a standalone snack, especially when slathered with butter or honey for a sweet and spicy contrast.
- To impress guests, plate the muffins in a rustic basket lined with a napkin, letting the jalapeño slices peek through for an attractive presentation.
Nutritional Information
These savory Cheesy Jalapeño Cornbread Muffins offer a delicious balance of carbs, fats, and proteins:
Nutritional Information (per serving)
- Calories: 220
- Carbohydrates: 23g
- Protein: 7g
- Fat: 11g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 380mg
- Potassium: 120mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 350IU
- Vitamin C: 4mg
- Calcium: 120mg
- Iron: 1.5mg
These muffins provide a good source of protein from the cheese and eggs, as well as essential vitamins from the corn and jalapeños.
Storage and Leftovers
Refrigerate: Store any leftover muffins in an airtight container in the refrigerator for up to 4 days.
Reheat: To enjoy them warm, simply microwave for 15-20 seconds or pop them in a 350°F (175°C) oven for about 5 minutes.
Creative Leftover Ideas:
- Turn them into croutons by cubing the muffins and toasting them for a crunchy salad topping.
- Muffin breakfast sandwich: Slice the muffin in half and add scrambled eggs, bacon, or sausage for a quick breakfast on the go.
Frequently Asked Questions (FAQs)
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and your muffins will still be delicious.
Can I freeze these muffins?
Yes, these muffins freeze well. Just store them in a freezer-safe bag for up to 3 months. To reheat, microwave them for 30-40 seconds.
How do I make the muffins less spicy?
You can remove the seeds from the jalapeños or reduce the amount of jalapeños used to make the muffins milder.
Related Recipes
Looking for more tasty treats? Check out these related recipes:
Conclusion
I hope you enjoy making these Cheesy Jalapeño Cornbread Muffins as much as I do! They’re the perfect combination of comfort food and bold flavors. If you try the recipe, please let me know how it turned out in the comments. And don’t forget to share your own variations—I love hearing how others put their unique spin on this dish!
Happy baking!
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Cheesy Jalapeño Cornbread Muffins – Spicy & Savory Recipe
Description
Welcome, food lovers! Today, we’re diving into a recipe that brings comfort, spice, and flavor all in one bite: Cheesy Jalapeño Cornbread Muffins. Whether you’re hosting a family dinner, preparing for a potluck, or just want a snack with a kick, this savory muffin recipe is sure to delight everyone at the table. Let’s get baking!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeños, thinly sliced
- 1/2 cup canned corn kernels, drained
For those with dietary restrictions, you can make a few swaps:
- Dairy-free: Substitute the buttermilk with almond milk mixed with 1 tablespoon of vinegar. Replace the cheddar with your favorite dairy-free cheese.
- Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
These swaps may slightly alter the texture, but they’ll still give you a delicious, spicy muffin!
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the buttermilk, melted butter, and eggs until smooth.
- Add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix!).
- Gently fold in the shredded cheddar cheese and corn kernels.
- Divide the batter evenly among the muffin cups.
- Top each muffin with a jalapeño slice for an extra burst of flavor and a nice visual touch.
- Bake for 18-20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack for about 5 minutes before serving.
Tip: Don’t overmix the batter, as this could make the muffins dense instead of light and fluffy.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For a bit of extra flavor, consider adding a dash of smoked paprika to the dry ingredients.
- Want more heat? Swap out regular jalapeños for spicier serrano peppers or add a pinch of cayenne to the batter.
- If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk and let it sit for 5 minutes before using.
