Savory Cornbread Muffins With Jalapenos and Corn

Name: Savory Cornbread Muffins With Jalapenos and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal, preferably organic stone-ground; 1 cup whole-wheat flour; 3/4 teaspoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage; 2 eggs; 1 1/2 cups buttermilk; 1/4 cup canola oil; 1 tablespoon honey; 1 cup corn kernels; 2 tablespoons minced jalapenos; 1/2 cup grated Cheddar or Monterey Jack (optional)

Servings: persons

1 cup yellow cornmeal, preferably organic stone-ground
1 cup whole-wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapenos
1/2 cup grated Cheddar or Monterey Jack (optional)

1
Preheat the oven to 400 degrees with the rack positioned in the upper third.
2
Oil or butter muffin tins.
3
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.
4
Stir in the sage.
5
In a separate bowl, beat together the eggs, buttermilk, oil and honey.
6
Whisk or stir the cornmeal mixture into the liquid mixture.
7
Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
8
Fold in the corn kernels, minced jalapeno and optional cheese.
9
Spoon into muffin cups, filling them to just below the top (about 4/5 full).
10
Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

1097

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.

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 13 ingredients. The key ingredients include: 1 cup yellow cornmeal, preferably organic stone-ground, 1 cup whole-wheat flour, 3/4 teaspoon salt, 2 teaspoons baking powder, and more.

Yes, Savory Cornbread Muffins With Jalapenos and Corn 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!