Cheesy cornbread with a jalapeño kick…this heavenly combo is as devilishly good as it sounds! These cornbread muffins are the perfect accompaniment to a bowl of warm chili or a plate of your favorite barbecue.
Cornbread is easier served as muffins, especially for large family dinners or potlucks. They would make a great addition to any holiday table!
Say goodby to dense, dry cornbread. These muffins are soft, fluffy, and flavorful. The jalapeño, while adding a nice kick, is not overwhelming. If you’d prefer more heat, simply leave a few jalapeño seeds rather than deseeding them all.
These muffins have enough flavor just as they are. However, you might prefer yours served with a drizzle of honey or a dab of butter.
| Prep Time | 5 minutes |
| Cook Time | 15-18 minutes |
| Servings | dozen |
- 1 box cornbread mix Recommended: Miracle Maize Sweet Corn Bread & Muffin Mix
- 1 can cream-style sweet corn
- 2 eggs
- 1/3 cup olive oil
- 1/4 cup milk
- 2 jalapeño peppers de-seeded and diced
- 1 cup Shredded cheddar cheese
- 1 jalapeño pepper sliced thinly
Ingredients
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- Preheat oven to 400 degrees Fahrenheit.
- Mix the cornbread mix, corn, eggs, olive oil, mix and 2 diced and de-seeded jalapeno peppers together in a medium-sized bowl until combined.
- Fold in the shredded cheese to the mixture, just until combined.
- Pour mixture into a greased muffin tin. Top each muffin with a jalapeño slice.
- Bake muffins for 15-18 minutes. Allow muffins to cool completely before removing from the muffin tin.
What did you think of these cheesy jalapeño cornbread muffins? Share your review in the comments below. Tag us in your muffin photos on Instagram @theproducemoms.
If you loved these cheesy jalapeño cornbread muffins, here are two other cornbread recipes you must-try!
