Jalapeño Cornbread Muffins

Coastal Living
Jalapeño Cornbread Muffins Recipe

Photo: Jennifer Causey; Styling: Rachael Burrow

For a milder muffin, remove the seeds from the jalapeños before dicing.

Makes 8 servings


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3/4 cup yellow cornmeal
3.4 ounces all-purpose flour (about 3/4 cup)
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup diced jalapeños
5 tablespoons butter, divided
1 cup buttermilk
1 large egg, lightly beaten


Hands-on: 10 Minutes
Total: 31 Minutes

1. Preheat oven to 400°. Whisk together first 7 ingredients in a bowl.

2. Place 4 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Whisk buttermilk and egg into melted butter. Add buttermilk mixture to cornmeal mixture, stirring until just combined.

3. Grease 8 muffin cups with remaining 1 tablespoon butter. Spoon batter evenly into prepared muffin cups. Bake 16 minutes or until edges are lightly browned. Let cool in pan on a wire rack 5 minutes. Serve warm or at room temperature.

Created date

September 2015