Jalapeño Cheddar Cornbread Muffins

Add some zest to your next side dish for a BBQ or Mexican night with these delicious salty-sweet cheddar cornbread muffins with a spicy kick!

Jalapeño Cheddar Cornbread Muffins – Deliciously moist, salty-sweet cheddar cornbread muffins with a spicy kick! | thecomfortofcooking.com

There’s just about nothing I love more with a big pot of chili than a pile of warm homemade cornbread muffins. Taking a cue from my favorite slightly sweet and moist cornbread recipe, I jazzed up the batter with a little shredded cheddar and baked it up as muffins instead! The result: A batch of deliciously fluffy and flavorful muffins that are easy to grab alongside any meal.

Jalapeño Cheddar Cornbread Muffins – Deliciously moist, salty-sweet cheddar cornbread muffins with a spicy kick! | thecomfortofcooking.com

They’re pretty darn good with a drizzle of honey and a bit of melty butter, too! Yum yum.

Jalapeño Cheddar Cornbread Muffins – Deliciously moist, salty-sweet cheddar cornbread muffins with a spicy kick! | thecomfortofcooking.com

The chopped jalapeño adds a bit of mild spice, the cheddar makes these extra mouthwatering, and the honey ties it all together with a hint of sweetness!

For your summer barbecue or Mexican night at home, these muffins are scrumptious a staple, and simple to whip up. Just grab a bunch of basic ingredients and some friends who don’t mind digging into the most delicious homemade cornbread ever!

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PrintPrint Recipe

Jalapeño Cheddar Cornbread Muffins

Yield: Makes 12 muffins

Ingredients:

1 stick (1/2 cup) butter, melted
2/3 cup granulated sugar
1 1/2 Tablespoons honey
2 large eggs
1 cup buttermilk
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 jalapeno, seeded and minced
1/2 cup shredded cheddar cheese

Directions:

Preheat your oven to 350 degrees F.

In a medium bowl, stir butter, sugar and honey together. Whisk in eggs and buttermilk. Add cornmeal, flour, salt and baking soda. Do not over-mix. As soon as the flour disappears, stop mixing. Fold in jalapeno and cheese.

Divide batter equally between the cups of a greased or lined muffin tin, filling almost to the top. Bake for 25 minutes. Prick the center of one muffin with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.

Enjoy!

      

58 Responses to “Jalapeño Cheddar Cornbread Muffins”

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    1
    london bakes — May 9, 2012 @ 9:18 am

    So delicious! I had corn bread for the first time a few months ago and it was such a great accompaniment to chili, I don’t know why we don’t have it more often here! Love the heat in these too.

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    Becki's Whole Life — May 9, 2012 @ 11:17 am

    I love cornbread so much and the mix of the cheese, jalapeno and a little sweetness sounds perfect!

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    gobakeyourself — May 9, 2012 @ 11:30 am

    Cheese and jalapeño in cornbread looks amazing – soft moist and very addictive :D

    Cheers
    Choc Chip Uru

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    Jennifer {Mother Thyme} — May 9, 2012 @ 11:36 am

    I love how you jazzed this up! A great combination of jalapeno and cheddar in cornbread. Love your idea of adding a drizzle of honey! I wish I had a warm batch to enjoy right now! :)

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    Katrina @ Warm Vanilla Sugar — May 9, 2012 @ 11:54 am

    Such a fancy muffin! Can’t wait to try these with a big slab of butter. Yum!

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    cookies and cups — May 9, 2012 @ 12:21 pm

    Oh lord! I could live on these…my husband is gonna die when I make these!

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    brandi — May 9, 2012 @ 12:54 pm

    i LOVE jalapenos in my cornbread!

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    Lindsey — May 9, 2012 @ 1:15 pm

    Wow!! These look AMAZING! I love spicy foods, but never thought of jalapeno in cornbread! I have been needing to find the perfect cornbread for my chili, and I think this might be it!!

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    Julie @ Table for Two — May 9, 2012 @ 1:48 pm

    these look delicious and a great spin on the regular cornbread! i love that it’s spicy and cheesy at the same time :)

  10. #
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    Cassie/Bake Your Day — May 9, 2012 @ 1:49 pm

    Nothing wrong with jazzing up some cornbread with cheese and spiciness! I love these and they do sound so perfect alongside a big bowl of chili!

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    Jeno @ Weeknite Meals — May 9, 2012 @ 2:22 pm

    Huge fan of jalapeno here! The corn bread looks great, love the drizzle of honey idea, hot and sweet should be a wonderful combination!

  12. #
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    Erin @ Dinners, Dishes and Desserts — May 9, 2012 @ 2:57 pm

    corn bread is a huge favorite in our house. These look incredible, and hubby would love the jalapeno!

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    Paula — May 9, 2012 @ 3:20 pm

    Talk about a savory muffin! Love the gorgeous golden colour of these.

  14. #
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    SavoringTime in the Kitchen — May 9, 2012 @ 3:39 pm

    Love these cornbread muffins with a ‘kick’!

  15. #
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    Tina Bk — May 9, 2012 @ 4:01 pm

    Southwestern flavors in a muffin sometimes can really hit the spot. Yours do look pretty tempting here and I love a dash of honey with the heat. Great recipe-yum!

  16. #
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    Karly — May 9, 2012 @ 4:12 pm

    Oh, yum.

  17. #
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    sweetcarolinescooking.com — May 9, 2012 @ 5:10 pm

    Welp, these are fantastic! And you’re right, butter and honey always make cornbread that much more delicious. Mini is better too. ;)

  18. #
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    Nami | Just One Cookbook — May 9, 2012 @ 6:10 pm

    Wow this sounds goooood! Jalapeno and cheddar cheese in the corn bread? I’ll probably like this over regular one!

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    SkinnyMommy — May 9, 2012 @ 7:42 pm

    Oh Georgia this sound like my kind of corn bread-spicy!

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    Jennie @themessybakerblog — May 9, 2012 @ 7:53 pm

    These corn muffins look amazing. Mmm, and that picture with the honey dripping off of them- yum! I love jalapenos in my corn muffins.

  21. #
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    Kelly | Eat Yourself Skinny — May 9, 2012 @ 8:17 pm

    These look amazing, what a great recipe!! :)

  22. #
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    Honey — May 9, 2012 @ 8:32 pm

    i have to make these considering i love jalapeno and cheddar so much. looks so delicious.

  23. #
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    Catalina @ Cake with Love — May 9, 2012 @ 8:42 pm

    I love corn bread muffins, the texture is just so great, adding jalapeno is like the missing piece of the puzzle, makes them complete and very delicious!

  24. #
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    Val — May 9, 2012 @ 9:31 pm

    These cornbread muffins look so delicious. A meal in itself. YUM

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    mireia badia — May 9, 2012 @ 10:00 pm

    This doesn’t even seem possible!!!! YUUUUUUM

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    Wendy Wofford-Garcia — May 9, 2012 @ 10:36 pm

    What Texan doesn’t love cornbread? Not this one, that’s for sure!! Love the addition of cheese and peppers…never had had them with honey, but really should try it!!

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    amy @ fearless homemaker — May 9, 2012 @ 10:55 pm

    thank you SO much for sharing this recipe! every time we have certain stews or chili, i think, ‘these would be great with jalapeño cornbread’ then i can never find the perfect recipe to try. i will definitely be trying these next time i get that craving (probably soon!) =)

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    Anonymous — May 9, 2012 @ 10:58 pm

    Any tips for making these as mini muffins?

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    Georgia | The Comfort of Cooking — May 9, 2012 @ 11:18 pm

    I’ve never made them as mini muffins, but I’d suggest making the same batter and decreasing the baking time to 10-12 minutes.

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    Carol @ Always Thyme to Cook — May 9, 2012 @ 11:27 pm

    They look so good. We had chili tonight, I wish I saw these instead of making those Jiffy mix corn muffins!

  31. #
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    Pam — May 10, 2012 @ 12:20 am

    I bet the sweet honey with the spicy cornbread was wonderful!

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    Baking Serendipity — May 10, 2012 @ 3:36 am

    These look fantastic! I’ve never made my own cornbread before…shockingly. This is an awesome adaptation :)

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    Stephanie @ Eat. Drink. Love. — May 10, 2012 @ 4:33 am

    These muffins look so good, Georgia! One of my favorite combos for a roll or muffin!

    OH, I keep forgetting to tell you that I made the baked chicken taquitos for Cinco de Mayo. They were really good except I couldn’t find the right size tortillas so ours were huge! lol

  34. #
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    Crunchy Creamy Sweet — May 10, 2012 @ 4:55 am

    There is something so comforting about warm freshly-baked cornbread… Mmm…. Your flavors combo makes me crave them even more! Yum!

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    Sandra M. — May 10, 2012 @ 6:02 am

    This is such a cool corn bread! I made one but huge one few days ago..can’t wait to try yours..I am on the spicy kick again:)) btw awesome pics!

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    Rosa's Yummy Yums — May 10, 2012 @ 2:29 pm

    Terrific! I’m a big fan of savory cornbread muffins. Those sound and look amazing.

    Cheers,

    Rosa

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    Karen (Back Road Journal) — May 10, 2012 @ 2:33 pm

    I’m originally from Texas and love chili. I agree that chili and cornbread are a perfect match. The recipe sounds great and the photo is terrific.

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    Mal — May 10, 2012 @ 2:40 pm

    These look absolutely delicious!

    Mal @ The Chic Geek

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    Audra — May 10, 2012 @ 2:50 pm

    I have been searching for a good cornbread muffin recipe Georgia and this looks like a jackpot!

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    Nicole@HeatOvenTo350 — May 10, 2012 @ 4:59 pm

    What a great combination of flavors! I love sweet cornbread and the idea of cheese with it and a little heat sounds perfect.

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    Reem | Simply Reem — May 10, 2012 @ 9:25 pm

    This is comfort and deliciousness combine together….
    Beautiful Georgia!!!

  42. #
    42

    This cheddar cornbread looks heavenly and your photos, simply luminous.

  43. #
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    Melissa @IWasBornToCook — May 11, 2012 @ 12:23 am

    This is one of my favorite ingredient combos – LOVE jalapeno and cheddar. And cornbread :)

  44. #
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    Sarah — May 11, 2012 @ 1:36 am

    Mmm, jalepeno and cheddar sounds divine, can’t believe I’ve never tried it!

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    Deborah — May 11, 2012 @ 4:28 am

    I love that these are in muffin form! And yes for the addition of honey -divine!

  46. #
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    Cristina — May 11, 2012 @ 4:19 pm

    My kinda cornbread, with cheese, a kick and some honey sweetness. I can taste it already! Great looking muffin-shaped cornbreads. Have a great weekend, Georgia!

  47. #
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    Chung-Ah | Damn Delicious — May 12, 2012 @ 6:56 am

    I love savory muffins! I just made my own jalapeno cheddar cornbread muffin version and I absolutely loved it. I just wish I had a bowl of chili with it!

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    Anonymous — May 12, 2012 @ 2:22 pm

    These are insanely addictive! I thought they might turn out too sweet, but they are the perfect combo of sweet and spicy ^_^
    I admit… I maybe kinda ate one for breakfast >_>

    Definitely saving this recipe :) thanks!

  49. #
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    Georgia | The Comfort of Cooking — May 12, 2012 @ 3:44 pm

    So glad you enjoyed them! Thanks for stopping by to let me know! :)

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    Sawsan@chef in disguise — May 12, 2012 @ 6:53 pm

    I tried a couple of recipes for cornbread and sadlly they did not turn out so well, I think your recipe will turn my luck around with cornbread.
    Beautiful pictures by the way, I would have had a hard time photogarphing those

  51. #
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    Tracy — May 13, 2012 @ 7:08 pm

    Oooo, I want! These look so good; I love this savory cornbread!

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    Steph@TheChickpeaChickadee — May 15, 2012 @ 12:47 am

    **Drool** These look amazing!! Your food styling looks beautiful. Thanks for sharing this recipe:)

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    Sandra - The Foodie Affair — May 15, 2012 @ 5:32 am

    These look fantastic, especially served with honey. Yum!

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    Brittany Testerman — October 12, 2012 @ 3:58 pm

    I made these for the first time this week, and got rave reviews at my dinner party. The only thing I’ll do different is make a double batch in the future because they went too quickly! Thank you for the easy, deliciousness that is this recipe.

  55. #
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    Stephanie Lewis — January 19, 2014 @ 4:38 pm

    These were so good! I couldn’t stop eating them. Thanks so much for the recipe!

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    Jean McRae — May 25, 2014 @ 8:33 pm

    what is the sugar for?…..I’ve never put sugar in my cornbread recipes. Putting sugar in a cornbread recipe is like making it a dessert :(

    • Georgia — May 25th, 2014 @ 10:24 pm

      Sugar is called for in most cornbread recipes. Try it – I think you’d love it! Doesn’t make the muffins overly sweet.

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    Leslie J — February 21, 2015 @ 7:12 pm

    These are SO GOOD! My husband is skeptical when it comes to cornbread, but he loved these. I especially enjolyed the hint of sweetness, the soft inside texture, AND the crunchy outer rim. Mine baked for 23 minutes exactly, and I served them up with1am bone soup. Perfect. This is a keeper for sure. Mmmmmm. Thanks :)

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