Jalapeño Cornbread Muffins
Ingredients
Tap the ingredients you have on hand
- 1 cup all-purpose flour≈ $1.00
- 1/2 cup cornmeal≈ $0.45missing
- 2 tbsp sugar≈ $0.15
- 1 tbsp baking powder≈ $0.20missing
- 1/2 tsp salt≈ $0.10
- 1 large egg≈ $0.40
- 1 cup milk≈ $1.30
- 1/4 cup melted butter≈ $0.35
- 1/2 Jalapeño, seeded and finely diced≈ $0.90
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
- 2
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together egg, milk, and melted butter.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
- 5
Gently fold in the diced jalapeño.
- 6
Divide the batter evenly among the muffin cups.
- 7
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let cool in the tin for a few minutes before transferring to a wire rack.
About this recipe
Discover the ultimate comfort food with these delightful jalapeno cornbread muffins. Combining the rustic charm of Southern cornbread with a gentle kick of heat, these easy-to-make muffins are perfect for cozy weeknight dinners or festive potlucks. They offer a wonderful balance of sweet and savory, making them an excellent accompaniment to chili, stews, or even a simple plate of barbecue. These savory cornbread muffins are quick to prepare, baking up golden and tender in just about 30 minutes. Whether you are seeking a hearty side dish or a satisfying snack, this classic Southern recipe delivers homemade goodness every time. Enjoy the warm, inviting aroma and incredible flavor that elevates any meal.
The story behind it
Cornbread has long been a staple of Southern American cuisine, evolving from a simple, unleavened bread into countless variations. These tender muffins draw inspiration from the tradition of adding garden-fresh peppers, a practice born from necessity and a love for flavorful heat. The inclusion of cornmeal grounds this recipe in a rich culinary heritage, offering a taste of home and hospitality that has been passed down through generations.
Chef's tips
- 1Do not overmix the batter; stir until just combined to ensure tender muffins.
- 2For an extra golden top, brush the muffins with a little melted butter immediately after baking.
- 3Preheat your muffin tin with a touch of oil or butter in the oven before adding batter for a crispier exterior.
- 4Ensure your baking powder is fresh for optimal rise and a light, fluffy texture.
- 5To easily seed and dice the jalapeno, wear gloves to protect your hands from capsaicin oil.
Ways to make it your own
Substitute the milk with a plant-based alternative like almond or oat milk, and use vegan butter for a dairy-free treat.
Fold in a half cup of shredded cheddar or Monterey Jack cheese with the dry ingredients for an extra savory, gooey interior.
Increase the sugar by one tablespoon and consider adding a tablespoon of honey to the liquid ingredients for a sweeter profile.
For more heat, leave some of the jalapeno seeds in or add a pinch of cayenne pepper to the dry ingredients.
Frequently asked
Can I use frozen corn in this recipe?+
Yes, you can add about half a cup of thawed, drained frozen corn kernels to the batter for added texture and sweetness.
How do I prevent the muffins from sticking to the pan?+
Ensure your muffin tin is well-greased with butter or cooking spray, or use paper liners for easy removal.
What is the best way to store leftover cornbread muffins?+
Store them in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage.
Why did my muffins turn out dry?+
Muffins can become dry from overmixing the batter, which develops the gluten, or from baking them for too long; watch for golden edges and a clean toothpick test.
Can I make this batter ahead of time?+
It's best to bake cornbread muffins immediately after mixing the batter to ensure the best rise from the baking powder.