ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jalapeño Cornbread Muffins

Photo: Jennifer Causey; Styling: Rachael Burrow

Hands-on time 10 mins
Total time 31 mins

Makes 8 servings

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


  • 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

How to Make It

  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.