Jalapeño Cornbread Muffins
Sweet, tender cornbread baked as muffins with chopped jalapeño through the batter and a slice pressed on top of each one. Perfect next to chili, black-eyed peas or soup.
35 mins
Easy
Serves 24
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Nutrition per serving
170
Calories
3g
Protein
24g
Carbs
7g
Fat
Ingredients
- 2 cups cornmeal
- 1⅓ cups all-purpose flour
- ⅔ cup white sugar
- 4½ teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup softened butter or margarine
- 3 large eggs
- 1⅔ cups milk
- 1 cup chopped fresh jalapeños, or to taste, plus 1–2 extra sliced into thin rings for the tops
How to make it
1. Heat the oven Heat the oven to 400°F (200°C) and grease two 12-hole muffin tins (or one tin and a mini-muffin tin).
2. Mix the dry Whisk the cornmeal, flour, sugar, baking powder and salt together in a big bowl.
3. Mix the wet In another bowl, beat the softened butter until smooth, then beat in the eggs one at a time and stir in the milk. Don't worry if it looks a little split.
4. Combine Pour the wet into the dry and stir just until there are no dry streaks. Fold in the chopped jalapeños. Lumpy is fine. Overmixing makes them tough.
5. Fill and top Fill each muffin hole about three-quarters full and press a ring of jalapeño onto the top of each.
6. Bake Bake for 15–20 minutes (10–12 for minis) until golden and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out.
Good to know
- Seed the jalapeños for a milder muffin
- Add a handful of grated Cheddar to the batter for jalapeño cheddar cornbread
- They freeze well. Warm through in a low oven
Cooking ability level
Photos
