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Jalapeno Cheddar Cornbread Muffins

Jalapeno Cheddar Cornbread Muffins

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Good afternoon, everyone!

I know I have been a slacker. I’ve been so busy with my two little boys! But I am going to try my best and update this blog as often as possible. How have you all been? My five year old started kindergarten this year and he’s loving every minute of it! I’ve been spending more time alone with my two year old, which has been nice.

Now it’s almost fall! The weather hasn’t completely cooled down yet where I live, but it’s been nicer in the morning and at night. I can’t wait until it’s finally cool and we get to celebrate all the fun holidays!

muffins4Today, I just wanted to share one of my favorite cornbread recipes. I prefer cornbread muffins that are stuffed with different things like jalapenos, green chilies, corn, cheese, etc to plain cornbread. Also I love cornbread in a muffin shape. It’s fun and the kids think it’s some kind of treat – so they’ll actually eat them, too.

muffins2I wish all the ingredients I put in the muffins show in the pictures well. But somehow, they are all hiding somewhere in there… but the muffins were delicious with different flavors; with a kick from jalapenos and green chilies. And cheesy from cheddar cheese. I like adding creamy corn to the muffin batters, too, but you can skip it, of course. Sometimes, I add chopped green onions, too, and that always works out great if you like the onion flavors. My husband hates them so I skipped them this time.

Jalapeno Cheddar Cornbread Muffins
 
Prep time

Cook time

Total time

 

Adapted and changed from Betty Crocker
Serves: 12 muffins

Ingredients
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 2-4 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 beaten eggs
  • 1 cup milk
  • ¼ cup cooking oil
  • 1 cup shredded cheddar cheese
  • 4 ounce sliced or chopped fresh jalapenos or canned jalapenos or green chilies (I added both)

Instructions
  1. Grease the bottom and ½ inch up the sides of a 9x9x2-inch or 8x8x2-inch baking pan or round pan works, too. Or use muffin pans like I did. (place muffin paper tins in the muffin pan) Set aside.
  2. In a medium mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set
  3. In another bowl, combine the eggs, milk, and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened. Fold cheddar cheese and jalapenos or green chilies, drained, into the batter.
  4. Spoon batter into the prepared pan. Bake in a 425 degrees oven for 20-25 minutes or til a wooden toothpick inserted near the center comes out clean. Cool on a wire rack.

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4 Responses to “Jalapeno Cheddar Cornbread Muffins”

  1. #
    1
    Belinda @zomppa — September 12, 2013 at 6:14 pm

    Not lazy at all! These are delicious…

  2. #
    2
    Kate — September 19, 2013 at 12:42 pm

    These look awesome! Can’t wait to try them next time I make a big pot of chili!

  3. #
    3
    Lynna — October 9, 2013 at 11:03 pm

    My friends LOVE cornbread! This would be great for Thanksgiving, too!

  4. #
    4
    mrsblocko — March 16, 2014 at 3:16 pm

    I made these muffins and wrote about them here. They were a perfect use for some of the jalapenos I harvested from my garden. Thank you so much for sharing the recipe.

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