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Jalapeño Cheddar Cornbread Muffins

Adapted from Fresh Flavors for the Slow Cooker: Reinvent The Slow Cooked Meal, by Nicki Sizemore (Storey Publishing, 2019). These muffins are like the offspring between muffins and spoonbread—they’re light and fluffy with a soft texture. You can use raw corn kernels, defrosted frozen corn kernels or leftover cooked kernels. Serve them with this Slow Cooker Chili, or with your favorite soups and stews!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: cornbread muffin recipe, easy cornbread muffins, gluten free cornbread muffins, jalapeno cheddar cornbread
Servings: 12 muffins

Ingredients

  • Oil or cooking spray for muffin tins
  • 1 cup cornmeal
  • 1 cup all-purpose or gluten-free flour* (see notes)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups buttermilk
  • 2 large eggs
  • ¼ cup honey
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • ¾ cup fresh or frozen and defrosted corn kernels
  • 1 large jalapeño pepper, seeded and minced
  • ½ cup shredded cheddar cheese

Instructions

  • Preheat the oven to 375˚F. Lightly coat a 12-cup muffin tin with cooking spray or oil.
  • In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt.
  • In a separate bowl or large measuring cup, whisk together the buttermilk, eggs, honey and melted butter. Pour the wet ingredients over the dry ingredients and stir until just incorporated. Fold in the corn, jalapeño and cheddar cheese.
  • Scoop the batter into the prepared muffin tins, and bake until golden on top and a toothpick inserted in the center comes out clean, 20-22 minutes. Place the pan on a wire rack and let cool 5 minutes, then remove the muffins from the tins (if needed, run a small knife around each to release it from the pan). Serve warm or at room temperature.

Notes

Storage: The muffins can be stored at room temperature or in the refrigerator for up to 2 days, or they can be frozen for up to 3 months.
Tips:
  • If you don’t have buttermilk, you can make a hacked version by mixing 1 ½ cups of whole milk with 1 ½ tablespoons of lemon juice. Let the mixture sit for 5 to 10 minutes, or until it starts to curdle, before using.
  • This recipe can easily made gluten-free by using a gluten-free 1-to-1 flour blend. I recommend this brand or this brand
  • When baking muffins it’s best to use a light colored muffin tin. This will prevent the bottoms and sides from turning too dark.
  • For another variation, try this Easy Skillet Cornbread recipe!