Kick it up a notch with spicy sweet and oh so cheesy jalapeño cornbread muffins.
The older I get, the more I LOVE the spicy. These cheesy jalapeño cornbread muffins are the perfect blend of savory, sweet and spicy! Serve them up with a big pot of chili and oooh baby, it’s like the quintessential Fall dinner to feed a crowd.
Do you freeze cornmeal?
I’d love to know, do you freeze cornmeal? You should! Cornmeal is one of those things that might sit unused in your pantry for a long time. To keep it fresh, and to keep any bugs out, you can freeze it. It’s one of those things that I love to freeze just for the reassurance that it’s fresh when I need it. Things like store bought breadcrumbs and cornmeal are both great things to freeze. Here’s the ingredient lineup.
Lately I love the ease of my hand mixer over my stand mixer. It feels like the clean up is easier. Mostly I go for the hand mixer if I know the batter is not too thick to blend through. I’d love to know, do you opt for your hand mixer or stand mixer more often?
This cheesy Jalapeño cornbread with cream style corn…One 15oz. Can of creamed corn goes in and then you will blend away!
Lots of cheese going in! You can add your favorite cheese here. We did a mild cheddar and Monterey Jack.
Last but not least. Little diced cubes of jalapeño pepper. If you want it less spicy, only slice and dice up one jalapeño. The recipe calls for two…one to slice and one to dice, but do what works for your family. You can also just add the diced jalapeños to half of the batter. This is great for kids and adults!
See just a little bit of green flecks…this cornbread muffin only got a little of the diced jalapeño, but you could add a lot more if you like things spicy.
Can you freeze jalapeño cornbread muffins?
YES! These muffins freeze great! You could make a double batch and freeze some for later. They are one of those things that are just nice to have on hand for a quick and easy side. They really are so good! My family LOVED them!
Cheesy Jalapeño Cornbread
The perfect blend of spicy sweet in a cornbread muffin.
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 cup corn meal
- 1 cup flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 4 eggs
- 1 15oz. can creamed corn
- 1 cup cheese (Cheddar, Monterey Jack) grated
- 2 jalapeños 1-sliced and 1-diced
Preheat oven to 350F. Spray a muffin tin with nonstick baking spray, set aside.
With a stand mixer or a hand mixer, mix together all ingredients except for the grated cheese and the diced jalapeños.
Fold in the grated cheeses and the diced jalapeños.
With a 1/4 measuring cup, scoop the batter into the muffin tin in even portions.
Place one slice of jalapeño onto the top of the batter for each muffin.
Bake for 15 minutes for muffins, OR for 45 minutes for a sheet cake size.
When bake time is up, test with a wood skewer to make sure they are completely baked through. Remove from oven and let it cool in the pan covered with a light hand towel until cool enough to handle. Serve warm with butter and honey.
*If you don't like spicy, you can easily leave out the jalapeños. You can also just use less if you prefer less spicy.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!