Growing up in Louisiana, I made cornbread for dinner just about every night. Now that I live in Dallas, Texas – the original cornbread recipe morphed into Jalapeno Cornbread Muffins!
With some pure and simple ingredients added . . . I’m making delicious, moist Jalapeno Cornbread Muffins with a little kick. The key ingredient, jalapenos are the official state pepper!
Here’s my favorite muffin tin!
Jalapeno Cornbread Muffins
These Jalapeno Cornbread Muffins are moist and yummy! Because they are so delicious and easy to make, you don't need to save them for the weekends. They are best served with weekday dinners!
- 1 Cup Cornmeal
- 1 Cup All-purpose Flour
- 1/2 Cup Sugar
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 1/4 Cups Buttermilk
- 3/4 Cups Corn oil
- 2 Large Eggs, lightly beaten
- 1 Cup Fresh corn kernels
- 1 Cup Cheddar Cheese, grated
- 1/4 Cup Jalapeno, seeded and finely chopped
Preheat oven to 375ºF.
Grease muffin tins with nonstick vegetable oil spray; set aside.
In a large bowl, mix together the cornmeal, sugar, flour, baking powder, baking soda and salt; set aside.
In a small bowl, add the oil, buttermilk, eggs; whisk until blended.
Pour the wet mixture into the dry mixture and stir to combine.
To the cornbread mixture, add the corn, cheese, and jalapenos; stir until all is combined.
Fill each muffin tin approximately 3/4 full. Place in preheated oven and bake for 18 minutes or until the tops are golden brown.
Serve with plenty of butter!