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Delicious cheesy and spicy cornbread muffins with cheddar cheese and diced jalapenos mixed into batter. This easy side dish goes great with any main meal, especially with a bowl of chili. These cornbread muffins are made similar to a classic cornbread, except for the addition of cheese and jalapenos. And they are made into individual sized portions for easy serving. They make a delicious and spicy side dish to add to any meal.
Flour, cornmeal, sugar, baking powder and salt are all whisk together in a large bowl. I used sugar in these muffins to sweeten them a little, but if you prefer a more savory cornbread you can leave it out. Pour milk, vegetable oil and egg into the dry ingredients along with jalapeno slices and shredded cheddar cheese. Whisk together until a smooth thick batter forms. Evenly divide the cornbread batter between 12 greased muffin tins. Top each muffin with a jalapeno slice and bake until lightly golden browned and cooked through.
Jalapeno Cheddar Cornbread Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1/4 cup diced pickled jalapeno slices
- 1 cup shredded cheddar cheese
- 12 pickled jalapeno slices
Instructions
- Preheat oven to 350 F. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Whisk in milk, vegetable oil, diced pickled jalapenos, and shredded cheddar cheese.
- Spoon cornmeal mixture into 12 greased muffin tins. Top each with a pickle jalapeno slice. Bake for 15-20 minutes.