Jalapeno Cornbread Muffins

These Jalapeno Cornbread Muffins are soft and moist and speckled with cheddar cheese, corn kernels, fresh jalapeno and red pepper.  The flavor is amazing and we love the cheesy tops.

Our jalapeno cheddar cornbread muffins make a perfect side to serve with soups, stews and chili. 

Why You’ll Love This Recipe

• Great Flavor.  This jalapeno cheddar cornbread muffins are fluffy and moist and they have a delicious combination of flavors in every bite. The jalapeno mellows when it cooks, so these muffins aren’t spicy at all. They are just loaded with flavor. 
• Shareworthy. These crowd-pleasing jalapeno cornbread muffins are great to serve at potlucks, cookouts, game day and cozy fall and winter family gatherings. Serve with chili, soup, stews, bbq chicken, fried chicken or kebabs. Your family and friends will love them!
• Easy To Make. This recipe for Jalapeno Cornbread Muffins is super easy to make. Prep time is about 10 minutes and cook time is 16 minutes.

Jalapeno Cornbread Recipe Ingredients

• Flour AND Cornmeal. Use all-purpose flour and fine yellow cornmeal.
• Sugar. We add just a little granulated sugar for a hint of sweetness.
• Baking Soda AND Baking Powder. Make sure you have fresh baking soda and baking powder.
• Heavy Cream. We use heavy cream for these jalapeno cornbread muffins.
• Butter. We use unsalted butter.
• Cheese. We use both extra-sharp cheddar cheese for this recipe.
• Canned Corn. This adds flavor, sweetness and moisture to the mix.
• Jalapeno. CWe use fresh jalapenos for this recipe. They’re steamed first, then diced before adding them to the batter. Steaming the jalapeno fmakes the flavor richer while it mellows the spiciness. 
• Red Bell Pepper. For a little flavor and pop of color.

Find printable recipe with the measurements below.

How To Make Jalapeno Cornbread Muffins

1. Preheat Oven. Preheat oven to 350°F. Butter muffin pans or line them with muffin liners and spray the liners with cooking spray.
2. Steam Jalapeno and Red Bell Pepper. Slice the jalapeno and red pepper open, removing the seeds and stems. Steam the jalapeno and red bell pepper for 3-5 minutes until fragrant and slightly tender. When cool enough to handle, dice them and set aside.
3. Melt Butter. Melt the butter in a saucepan and set aside to cool.
4. Combine Dry Ingredients.In a large bowl, combine the flour, cornmeal, sugar, salt baking powder and baking soda.
5. Combine Wet Ingredients. In a separate bowl, whisk the cream, cooled butter and eggs together.
6. Blend All Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to over-mix. Fold in the corn, steamed bell pepper and jalapeno and 3/4 cup of the grated cheese.
7. Fill Muffin Tins. Using a large ice cream scoop, scoop the batter into 18 prepared muffin cups. Sprinkle the remaining cheese over the top of the muffin batter.
8. Bake Muffins. Place the muffin pan in the oven and bake for 16 minutes, or until golden and a toothpick inserted in the center of a muffin comes out dry and clean. Remove the pan from the oven and let the muffins cool for 5 minutes in the muffin pan. Transfer to a wire cooling rack and cool another 5-10 minutes.

Tips For Making The Best Jalapeno Cheddar Cornbread Muffins

• Don’t over-mix the batter.
• Halfway through baking, rotate the pan in the oven so it bakes evenly,
• To check for doneness, stick a toothpick in the center of the bread. If the toothpick comes out clean and dry, the muffins should be done and you can remove them from the oven. Let them rest in the pan for 5 minutes before transferring them to a wire cooling rack.

Serving Suggestions

• Honey Butter. We love to serve our Honey Butter with homemade cornbread,
• Chicken. Baked Barbecue Chicken Thighs, Cilantro Lime Chicken and Air Fryer Chicken Thighs.
• Chili and Soup. Easy Chili Recipe, White Bean Chicken Chili, Slow Cooker Chili, Chicken Tortilla Soup, and Mexican Chicken Rice Soup.
• Salads.  BBQ Chicken Salad, Fried Chicken Salad and Chicken Bacon Ranch Salad.

How Long Does Cornbread Last?

Store leftover cornbread in an airtight container. If properly stored, it can last up to 3 days at room temperature, and 3-5 days if stored in the refrigerator. 

Does Cornbread With Cheese Need To Be Refrigerated?

No. It does not need to be refrigerated, but it may last longer if it is refrigerated.

More Corn Recipes

• Mexican Cornbread
• Creamed Corn
• Southern Cornbread
• Corn Rice
• Corn Succotash
• Skillet Corn
• Corn Tomato Salad

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Yield: 18 Servings

Jalapeno Cornbread Muffins

Prep Time 10 minutes

Cook Time 16 minutes

Additional Time 10 minutes

Total Time 36 minutes

These Jalapeno CornbreadMuffins are soft and moist and speckled with cheddar cheese, corn kernels, fresh jalapeno and red pepper.  The flavor is amazing and we love the cheesy tops.

Ingredients

• 2 cups cornmeal
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons salt
• 2 cups heavy whipping cream
• 1/2 cup unsalted butter, melted and cooled
• 3 large eggs
• 1-1/2 cup canned corn, drained well
• 1 cup red bell pepper, steamed, seeded and diced
• 1/3 cup jalapeno, steamed and diced
• 1 cup sharp cheddar cheese, grated

Instructions

1. Preheat oven to 350°F. Butter muffin pans or line them with muffin liners and spray the liners with cooking spray.
2. Slice the jalapeno and red pepper open, removing the seeds and stems. Steam the jalapeno and red bell pepper for 3-5 minutes until fragrant and slightly tender. When cool enough to handle, dice them and set aside.
3. Melt the butter in a saucepan and set aside to cool.
4. In a large bowl, combine the flour, cornmeal, sugar, salt baking powder and baking soda. In a separate bowl, whisk the cream, cooled butter and eggs together. Gradually add the dry ingredients, mixing just until incorporated. Be careful not to over-mix. Fold in the corn, bell pepper, jalapeno and 3/4 cup of the grated cheese.
5. Using a large ice cream scoop, scoop the batter into 18 prepared muffin cups. Sprinkle some cheese over the top of the batter. Place the muffin pan in the oven and bake for 16 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean and dry.
6. Remove the pan from the oven and let the muffins cool for 5 minutes in the muffin pan. Transfer to a wire cooling rack and cool another 5-10 minutes.

Notes

Tips For Making The Best Jalapeno Cheddar Cornbread Muffins

• Don’t over-mix the batter.
• Halfway through baking, rotate the pan in the oven so it bakes evenly,
• To check for doneness, stick a toothpick in the center of the bread. If the toothpick comes out clean and dry, the muffins should be done and you can remove them from the oven. Let them rest in the pan for 5 minutes before transferring them to a wire cooling rack.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 449Total Fat: 22gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 91mgSodium: 492mgCarbohydrates: 52gFiber: 3gSugar: 9gProtein: 11g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.