Description
Make these Cheesy Jalapeño Cornbread Muffins for a warm, comforting side dish. They bring just the right amount of spice and cheesy goodness to any meal. You can make these simple muffins quickly, bringing a taste of home to your table.
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup chopped pickled jalapeños (drained)
Instructions
- Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the buttermilk, oil, and eggs until combined.
- Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix. A few lumps are fine.
- Gently fold in the shredded cheddar cheese and chopped jalapeños.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
- For extra flavor, use fresh jalapeños instead of pickled; adjust the amount to your spice preference.
- If you do not have buttermilk, add one tablespoon of white vinegar or lemon juice to one cup of regular milk and let it sit for five minutes before using.
- These muffins are best served warm, perhaps with a pat of butter.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Comfort Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg