Description

Moist, slightly spicy, and packed with cheese, these Cheesy Jalapeno Cornbread Muffins are a perfect one-bowl weeknight dinner or portable breakfast that stays fresh for days.

Ingredients

Scale

1 cup (120g) yellow cornmeal (fine or medium grind)
1/2 cup (60g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons granulated sugar
2 large eggs (room temperature)
1 cup (240ml) buttermilk
1/4 cup (55g) melted butter
1 cup (100g) sharp cheddar cheese, shredded
2 medium fresh jalapenos, finely diced
1 cup corn kernels (fresh or frozen, thawed and drained)
2 stalks green onions, sliced

Instructions

Preheat oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until no lumps remain.
In a separate medium bowl or measuring cup, whisk eggs, buttermilk, and melted butter until smooth.
Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined; do not overmix.
Fold in shredded cheddar cheese, diced jalapenos, corn kernels, and green onions until evenly distributed.
Divide batter evenly among muffin cups, filling them about 3/4 full.
Bake for 18-20 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh shredded cheese rather than pre-shredded to ensure proper melting. Control heat by removing jalapeno seeds. Do not overmix the batter to keep muffins tender. These freeze well for up to 3 months.

Prep Time: 12 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 3
Sodium: 320
Fat: 8
Saturated Fat: 4
Carbohydrates: 22
Fiber: 1
Protein: 6

Keywords: cornbread muffins, jalapeno cornbread, cheesy muffins, weeknight dinner, meal prep, gluten-free option, dairy-free option, one-bowl recipe