Jalapeno Corn-Bread Muffins Recipe

Name: Jalapeno Corn-Bread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sifted flour; 1 cup cornmeal, preferably stone ground; 1 tablespoon sifted baking powder; 1 teaspoon dried hot red-pepper flakes; 1/2 teaspoon salt, if desired; 1 1/2 teaspoons ground cumin; ⅔ cup sour cream; ⅔ cup milk; 2 tablespoons melted butter; 1 large egg; ⅓ cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos; ⅓ cup finely diced green onions or scallions; ⅓ cup drained canned corn kernels; 1 3/4 cups finely grated sharp Cheddar cheese; Melted butter or liquid bacon fat for greasing muffin tins

Servings: persons

1 cup sifted flour
1 cup cornmeal, preferably stone ground
1 tablespoon sifted baking powder
1 teaspoon dried hot red-pepper flakes
1/2 teaspoon salt, if desired
1 1/2 teaspoons ground cumin
⅔ cup sour cream
⅔ cup milk
2 tablespoons melted butter
1 large egg
⅓ cup finely diced hot chilies, preferably poblanos, available in markets that cater to a Spanish-speaking clientele, or use fresh or canned jalapenos
⅓ cup finely diced green onions or scallions
⅓ cup drained canned corn kernels
1 3/4 cups finely grated sharp Cheddar cheese
Melted butter or liquid bacon fat for greasing muffin tins

1
Preheat the oven to 375 degrees.
2
In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
3
In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk.
4
Beat in the melted butter and egg.
5
Add the liquid ingredients to the cornmeal mixture and blend well.
6
Add the chilies, green onions, corn and cheese.
7
Blend thoroughly.
8
Grease the inside of eight half-cup muffin tins.
9
Spoon equal portions of the batter into each greased tin.
10
The batter may be a bit higher than the top of the tins.
11
Place in the oven and bake 25 minutes.
12
Ideally, these muffins are best eaten hot, fresh from the oven.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup sifted flour, 1 cup cornmeal, preferably stone ground, 1 tablespoon sifted baking powder, 1 teaspoon dried hot red-pepper flakes, and more.

Yes, Jalapeno Corn-Bread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jalapeno Corn-Bread Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions