Home / Main Recipes / Recipe: Jalapeño Cheddar Cornbread Muffins — Recipes from The Kitchn

Recipe: Jalapeño Cheddar Cornbread Muffins — Recipes from The Kitchn

The easy corn muffin is a gorgeous factor. You’ll be able to serve this make-ahead surprise as a facet dish after which consume any leftovers for a fast breakfast.

However we will be able to do higher than simply tossing some cornmeal in a bowl. Those cakes are laced deliciously with shredded sharp cheddar and slivered jalapeños. The flavour mixture is an ideal fit.

For jalapeño prep, I like to recommend scraping out the seeds after which chopping the pepper into half-rounds as an alternative of dicing it — that may make the peppers truly stand out within the completed muffin.

You may also suppose that a complete jalapeño is so much for only some small cakes, however the spice is mellowed through the roasting and in addition through the cheese, so do not concern the pepper.

Do not be afraid to truly fill your muffin tin with the batter. Those will puff well, however to not the level of cupcakes; you do not wish to concern about them overflowing. I additionally love to most sensible each and every muffin with a couple of slivered jalapeño slices for impact.

Tester’s Notes

I’m going to argue that savory cakes are without equal accompaniment to a bowl of chili or juicy pulled beef. They have got were given nice texture, because of the cornmeal, are salty and nutty, because of the cheddar, and feature simply the correct quantity of kick from the jalapeño. I in truth decreased the quantity of sugar firstly known as for within the recipe, as I truly felt it did not want and it took clear of the opposite nice flavors.

– Sheela, March 2018

Jalapeño Cheddar Cornbread Truffles

Makes nine massive cakes or 12 small cakes

  • 1 massive


  • 1 cup


  • 1 cup

    all-purpose flour

  • 1 tablespoon

    granulated sugar

  • 2 teaspoons

    baking powder

  • half of teaspoon


  • 1 cup


  • 1 massive

    egg, calmly crushed

  • four tablespoons

    unsalted butter, melted

  • four oz.

    sharp cheddar cheese, grated (1 cup)

Prepare a rack in the course of the oven and warmth to 400°F. Calmly butter or line a normal 12-cup muffin tin with muffin liners — nine cups for massive cakes or the entire cups for smaller cakes; put aside. Reduce the jalapeño in 1/2 lengthwise and scrape out seeds. Thinly slice the pepper crosswise into half-moons.

Position the cornmeal, flour, sugar, baking powder, and salt in a big bowl and whisk to mix. Stir within the milk, egg, and melted butter. Upload the cheese and the jalapeño (booking a couple of slivers of pepper to garnish the tops of the cakes) and fold to mix.

Divide the batter between the nine or 12 muffin wells. Best each and every cakes with a sliver or two of jalapeño.

Bake the cakes till golden-brown and a tester inserted within the middle of the cakes comes out blank, 15 to 20 mins. Let cool in brief within the tin sooner than taking away and serving.

Recipe Notes

Garage: Leftovers will also be saved in an hermetic container at room temperature for as much as three days. To reheat leftover cakes, microwave for 20 seconds on prime.

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