This cornbread recipe has changed a lot since I first added it in November 2017, but I am keeping that original date because it was an important part of Thanksgiving 2017.

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Jalapeño Cornbread Muffins

Prep Time15

Cook Time25

Total Time40

Course: Bread, Side Dish

Cuisine: American, Southern

Keyword: Thanksgiving

Servings: muffins

Calories: 195kcal

Equipment

Muffin pan (12 cups)

Ingredients

1 cup cornmeal
1 cup all-purpose flour or whole-wheat, if you prefer
¾ tsp salt
2 tsp baking powder
1 tsp baking soda
2 eggs
1½ cups buttermilk
¼ cup canola oil plus oil or butter for the muffin pan
1 tbsp honey
2 tbsp minced jalapeños
1 cup corn kernals fresh or frozen defrosted
½ cup grated Cheddar or Monterey Jack cheese optional

Instructions

Preheat the oven to 400ºF with a rack positioned in the top third. Oil or butter muffin pan.
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.
1 cup cornmeal, 1 cup all-purpose flour, ¾ tsp salt, 2 tsp baking powder, 1 tsp baking soda
In a separate bowl (consider the stand mixer with the beater attachment), beat together the eggs, buttermilk, oil and honey.
2 eggs, 1½ cups buttermilk, ¼ cup canola oil, 1 tbsp honey
Stir the cornmeal mixture into the liquid mixture but do not beat. A few lumps will be fine, but make sure there is no flour at the bottom of the bowl.
Fold in the corn kernels, minced jalapeño and optional cheese.
2 tbsp minced jalapeños, ½ cup grated Cheddar or Monterey Jack cheese, 1 cup corn kernals
Spoon evenly into pre-greased muffin pan; each cup should be about 80% full. Bake for about 20 minutes or until well risen and pale golden brown.

Notes

Makes 12 muffins; nutrition is for a single muffin (including the cheese)

Nutrition