Jalapeño Cheddar Cornbread Muffins

Cornbread muffins have long held a cherished place in Southern cuisine, epitomizing comfort food at its finest. Their golden, crumbly texture and slightly sweet flavor make them a beloved side dish for barbecues, chili, and hearty stews. But what if we took this classic recipe and added an exciting twist? Enter the Fiery & Cheesy Jalapeño Cheddar Cornbread Muffins—a delightful fusion of flavors that brings a little heat to your dinner table.

Discover the mouthwatering combination of spicy and cheesy with Fiery & Cheesy Jalapeño Cheddar Cornbread Muffins. These delightful treats elevate traditional cornbread with the bold flavors of fresh jalapeños and sharp cheddar, all balanced by a hint of sweetness from honey. Perfect as a side for chili or hearty stews, or simply enjoyed on their own, these muffins are a fun twist on a Southern favorite. Get ready for a culinary adventure that will have everyone reaching for more!

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Ingredients

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup buttermilk (or milk with 1 tablespoon vinegar)

1/4 cup vegetable oil

1 large egg

1 cup shredded sharp cheddar cheese

1 to 2 jalapeños, finely chopped (seeds removed for milder taste)

1/4 cup diced green onions (optional)

1 tablespoon honey (for a touch of sweetness)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a standard muffin tin or line with muffin liners.

Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper until well combined.

Mix Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, and egg. Whisk together until smooth. Stir in the honey until fully incorporated.

Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula just until combined—be careful not to overmix!

Add Cheese and Jalapeños: Fold in the shredded cheddar cheese, chopped jalapeños, and diced green onions if using. Ensure that the mix is well-distributed.

Fill Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the cornbread batter.

Bake: Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm, optionally with butter or additional cheese on top.

Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins