Grilled corn, jalapeño, and cheddar cornbread muffins, anyone? If you’re a cornbread lover, this recipe is for you. Easy to make, this recipe produces the most flavorful and moist cornbread muffins!
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Why you will love these muffins?
You will love these jalapeno cornbread muffins because they are easy to make. But also because you can make them with simple ingredients in your pantry and fridge. Besides, this recipe doesn’t require any fancy equipment. You don’t even need an electric mixer!
But you will also love these cornbread muffins because they are flavorful and moist. They are the perfect balance between sweet and savory. As if that weren’t enough, they are versatile: you can enjoy your muffins for breakfast, morning or afternoon snack, or as a side dish. Bingo!
I guarantee these are the best corn muffins you’ll ever have, and you won’t miss the Jiffy cornbread mix!
How spicy are these Jalapeño and Cheddar Cornbread Muffins?
They are not spicy at all. Consider this: among the 12 muffins, there are only three tablespoons of finely chopped jalapeño peppers. This doesn’t include the pith (where most capsaicin is concentrated) or seeds (where some residual capsaicin can be found.)
Furthermore, you can decide how spicy you want your muffins by adding more jalapeño or reducing the quantity. You can also chop the pith or placenta and add it with the seeds to the batter.
Tips to make the best Jalapeño and Cheddar Cornbread Muffins
- When I grill corn on the cob, I usually shell a couple of ears and freeze the kernels for future use. To make this recipe, you can grill your corn cobs (outside or on the stove in a grilling cast iron pan) until they start charring. That will add an extra layer of flavor to the muffins.
- Use disposable cooking gloves to chop the jalapeño and prevent your fingers from getting spicy.
- In a medium bowl, combine the wet ingredients: melted butter, corn oil, buttermilk, and eggs.
- In a large bowl, combine the dry ingredients: all-purpose flour, cornmeal, brown sugar, salt, baking powder, and baking soda.
- Add the wet ingredients to the bowl with the dry ones, and with a Danish dough whisk or a wooden spoon, stir until combined. Don’t over-process. Overmixing prevents having moist, tender cornbread muffins.
- Add the grilled corn kernels, chopped jalapeño, and sharp Cheddar cheese, and stir.
- Prepare your muffin tin with paper cupcakes or muffin cups.
- With the help of an ice cream server, fill the paper cups up to 2/3 capacity with the cornbread batter.
- Bake until the muffins are golden brown.
Substitutions
- You can substitute grilled corn kernels with frozen or canned corn.
- You can use sour cream instead of buttermilk.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free version.
- You can substitute brown sugar with honey or maple syrup.
- You can use canned jalapeños instead of fresh jalapeños, though I encourage you to use the fresh ones for color and flavor.
- You can use Monterey Jack or pepper Jack cheese instead of sharp Cheddar, my favorite cheese for this recipe.
How do I pair and serve these Jalapeño and Cheddar Cornbread Muffins?
You can have these cornbread muffins for breakfast or snack. My kids loved them in their school lunch bags. No matter the occasion, I love serving my warm muffins with a drizzle of honey. Even better, when I have my honey butter handy, there is nothing like a good spread on these muffins.
They are the perfect accompaniment for any BBQ pork ribs during grilling season. Trust me: they will be your best friends at any summer barbecue.
During the holiday season, they are the perfect substitute for cornbread. Especially if you’re having a buffet-style Thanksgiving celebration, you can bake these mini cornbreads in adult and kids sizes and avoid lots of waste. They make the perfect side dish.
The best part? You can bake your muffins well in advance and have them ready for the big day. They make the perfect side dish for Turkey Day.
How do I store these Jalapeño Cornbread Muffins?
You may store these muffins like regular cornbread: in an airtight container. At room temperature, they may last up to four days. In the refrigerator, they will last for up to a week.
To freeze them, wrap them individually in plastic wrap and then place them in an airtight container or ziplock bag. Taw them in the refrigerator the night before they will be served.
Best Grilled Corn, Jalapeño and Cheddar Cornbread Muffins Recipe
Following is the full recipe. I hope you like it as much as we do.
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Grilled Corn Jalapeño Cheddar Cornbread Muffins
Ingredients
- 4 tablespoons butter melted
- 1/4 cup corn or vegetable oil
- 1 ¼ cups buttermilk
- 1 egg
- 1 cup all-purpose flour
- 1 ¼ cups cornmeal
- 4 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher sea salt
- 1 1/2 cups grilled corn on the cob shelled
- 1 1/2 cups sharp Cheddar cheese shredded
- 3 tablespoons jalapeño pepper seeded, veined, and finely chopped
Instructions
- Preheat the oven to 375F.
- In a medium bowl, combine the wet ingredients: melted butter, oir, buttermilk, and eggs.
- In a large bowl, combine the dry ingredients: all-purpose flour, cornmeal, brown sugar, salt, baking powder, and baking soda.
- Add the wet ingredients to the bowl with the dry ones, and with a Danish dough whisk or a wooden spoon, stir until combined. Don’t over-process. By over-processing prevents having moist cornbread muffins.
- Add the grilled corn kernels, chopped jalapeño, and sharp Cheddar cheese, and stir.
- Prepare your muffin tin with paper cupcakes or muffin cups.
- With the help of an ice cream server, fill the paper cups up to 2/3 capacity with the cornbread batter.
- Bake for 12 minutes, then reduce the temperature to 350F, and bake for 10-12 more minutes until the muffins are golden brown.
- Let cool down for 10 minutes and unmold.
Nutrition
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