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Jalapeno Cornbread Muffin Recipe

Updated: Feb 27

Here they are - as promised! Sweet, spicy, moist, and crumbly - a perfect addition to any soup or chili! Also - unbelievably easy to do! These jalapeno cornbread muffins would be great for a Super Bowl Party - Super Bowl LVIII on February 11th!


A photo of jalapeno cornbread muffins topped with sliced jalapenos on a blue and green plate

Ingredients:


1 cup all-purpose flour

1 cup yellow cornmeal

1/2 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

1/2 cup melted unsalted butter

1/2 cup sugar

2 large eggs

1 tbsp. honey

2 jalapenos seeded and diced

1/4 cup shredded cheddar cheese

1 jalapeno sliced and more shredded cheddar for topping




Instructions:


1. Preheat oven to 375 degrees, lightly coat a 12-cup muffin tin with nonstick spray.

2. Combine flour, cornmeal, baking soda, and salt in a large bowl.

3. Whisk together buttermilk, butter, sugar, eggs, and honey in a glass measuring cup or bowl. Pour mixture over dry ingredients and stir just until moist. Add the diced jalapenos and 1/4 cup shredded cheddar and gently toss to combine.

4. Spoon the batter evenly into the muffin cups. Top each one with a little more shredded cheddar and a jalapeno slice. Bake for 15 -17 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool on a wire rack. Great served warm with butter and honey. Enjoy!


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Published by Jennifer Tipton / This post may contain affiliate links.


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