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Cheesy Jalapeño Cornbread

The perfect blend of spicy sweet in a cornbread muffin.

Servings: 12 muffins
Author: Kami - NoBiggie.net
  • 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
  1. Preheat oven to 350F. Spray a muffin tin with nonstick baking spray, set aside.
  2. With a stand mixer or a hand mixer, mix together all ingredients except for the grated cheese and the diced jalapeños.
  3. Fold in the grated cheeses and the diced jalapeños.
  4. With a 1/4 measuring cup, scoop the batter into the muffin tin in even portions.
  5. Place one slice of jalapeño onto the top of the batter for each muffin.
  6. Bake for 15 minutes for muffins, OR for 45 minutes for a sheet cake size.
  7. 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.

Recipe Notes

*If you don't like spicy, you can easily leave out the jalapeños. You can also just use less if you prefer less spicy.