Sweet Corn Jalapeno Cornbread Muffins

I can’t imagine a bowl of chili without cornbread. Somethings just go together and should never be parted! This doesn’t mean you can’t dress up your cornbread and add a variety of flavors to the mix. Variety is the spice of life after all. Cornmeal has so many different applications so don’t limit the flow of your creative juices to  basic cornbread. Go wild with cornmeal and express yourself!

Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek. Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried as unleavened pone, corn fritters, hoecakes.

Northern and Southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts flour or no flour, with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. In Texas, the Mexican influence spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeno peppers and with shredded cheese.

Texas style cornbread is the inspiration for our little muffins and they are perfect with a huge bowl of chili. My mouth is watering just thinking about the butter melting all over these muffins! Let’s saddle up and ride into cornbread territory.

Sweet Corn Jalapeno Cornbread Muffins

Sweet Corn Jalapeno Muffin Ingredients

Preheat the oven to 350 degrees F. Line muffin tins with paper cupcake liners. Round up your ingredients for the muffins. Traditionally cornbread is leavened with baking powder. 

Cornbread dry ingredients

Combine the flour, cornmeal, baking powder and salt in a large bowl.

Cornbread Wet Ingredients

In a separate bowl, combine the milk, honey, eggs, and butter. Lightly whisk together until the honey is incorporated.

Wet into dry
Always ~ Wet into Dry ingredients for “quick breads”. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t over mix!

Fold in flavors

Fold in jalapeno, corn kernels and cheese and allow the mixture to sit at room temperature for 15 minutes.

Spoon into muffin tins
Spoon the batter into the prepared cups about 2/3 full.

Cool Cornbread Muffins

Bake for 20 to 23 minutes, or until a toothpick comes out clean. If not clean, then bake for about 2 more minutes.

Slather in butter

I like to slather my muffins in butter and dip chunks of the muffin into my chili for the perfect bite!

Sweet Corn Jalapeno Cornbread Muffins
Yields 14
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
186 calories
24 g
45 g
7 g
6 g
4 g
78 g
201 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
78g
Yields
14
Amount Per Serving
Calories 186
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 45mg
15%
Sodium 201mg
8%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 7g
Protein 6g
Vitamin A
6%
Vitamin C
2%
Calcium
14%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup yellow cornmeal
  2. 1 cup flour
  3. 1/2 teaspoon salt
  4. 1 Tablespoon baking powder
  5. 1/2 stick butter, (1/4 cup) melted
  6. 1/4 cup honey
  7. 2 large eggs
  8. 1 1/4 cups buttermilk
  9. 3 Tablespoons chopped pickled jalapeno
  10. 2/3 cup frozen sweet corn kernels, thawed if frozen
  11. 1cup shredded cheese
Instructions
  1. Preheat the oven to 350 degrees F. Line muffin tins with paper cupcake liners.
  2. Combine the flour, cornmeal, baking powder and salt in a large bowl.
  3. In a separate bowl, combine the milk, honey, eggs, and butter. Lightly whisk together until honey is incorporated.
  4. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t over mix!
  5. Fold in jalapeno, corn kernels and cheese and allow the mixture to sit at room temperature for 15 minutes.
  6. Pour the batter into the prepared cups about 2/3 full.
  7. Bake for 20 to 23 minutes, or until a toothpick comes out clean. If not clean, then bake for about 2 more minutes.
beta
calories
186
fat
7g
protein
6g
carbs
24g
more
Life of the Party Always! http://lifeofthepartyalways.com/

2 Comments

  1. David says:

    These are so addicting! Personally I like them with butter, but you could eat them plain with anything. They are spicy with the Jalapenos, but the corn kernels are sweet and balance everything nicely. Love ’em!

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