Description
Moist, tender, and packed with flavor (and a little kick), these Jalapeño Cheddar Cornbread Muffins are loaded with jalapenos and cheddar cheese!
Ingredients
Units
Scale
- 3 fresh jalapeños
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 large organic eggs
- 1/4 cup brown sugar
- 1/3 cup raw unfiltered honey
- 1 cup evaporated milk
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1 cup cheddar cheese, shredded
Instructions
- Preheat your oven to 375°F.
- Char the jalapenos on each side over an open flame on the stovetop for a few minutes until their skin is slightly burned. Allow the jalapeños to cool, then remove the charred skin, stem, and seeds (leave the seeds for more heat). Finely chop the jalapeños into small pieces and set them aside.
- Mix the yellow cornmeal, flour, and baking powder in a large bowl.
- Add the eggs, brown sugar, honey, evaporated milk, butter, and olive oil into a large bowl, then mix well with a hand mixer (paid link).
- Pour the cornmeal and flour mixture into the bowl of wet ingredients. Add the sea salt, garlic powder, and onion powder. Blend with a hand mixer (paid link). Do not overmix.
- Fold in the chopped jalapenos and shredded cheddar cheese
- Spray or butter your muffin pan. Evenly divide the cornbread batter between the 12 muffin cups, filling each about ¾ full. Top each with a fresh jalapeño slice.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out crumbly but not wet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Oven Baked
- Cuisine: American
Nutrition
- Calories: 226
- Sugar: 8.4g
- Sodium: 3360mg
- Fat: 9.8g
- Carbohydrates: 30.6g
- Fiber: 3.8g
- Protein: 8.2g