Jalapeno Cornbread Muffins
Are you a cornbread fan? I LOVE a good cornbread, but in my opinion there are lots of things that it has to include in order to be delicious! It must have jalapeno because I need the spice. It must have cheese in it so its nice and salty and it must have real pieces of corn!! Don’t give me that cornbread powder mix with no extra pizzazz!
Good news?! These have ALL that 🙂 They’re a little sweet, a little spicy and super cheesy!! So darn delicious! You can make these as a beautiful side for thanksgiving or make them a couple days before and use the leftovers as a base for some cornbread stuffing!! How delicious would that be?! Either way, just make ’em because they’re delish!
Jalapeno Cornbread Muffins
Equipment
- Muffin Tin
Ingredients
- 1 cup jiffy corn meal
- 1 cup flour
- 4 tsp baking powder
- 2 tbsp sugar
- 1 tbsp salt
- 1/4 cup oil
- 1 cup milk
- 1 egg
- 1 jalapeno chopped
- 1 cup cheddar cheese
- 1 can creamed corn
Instructions
- Start by greasing a muffin tin with a little oil. Place in the oven and preheat to 425.
- In a large bowl add all dry ingredients and mix to combine. Add in the remaining ingredients and whisk until just mixed.
- Remove preheated pan and pour batter into muffin tin. Place a slice of jalapeno on top of each muffin and bake for 12-15 minutes or until nice and browned!
Did you make this?! Please leave a comment below and let me know how you liked it!
XO, Caroline