My dear friend, Liz Kaiser, was texting me earlier this week looking for good cornbread recipes that include whole kernels of corn. She was looking for a moist cornbread recipe to showcase the corn. My cornbread recipes didnt have what she wanted, but I quickly found a couple decent recipes on foodgawker. Then I told her she was crazy for baking in this heat, to which she agreed. And then I proceeded to bake both these and a birthday cake for Robbbb on the hottest (102) day of the year…..who’s crazy? Oh, right…..
Dry Ingredients
Wet Ingredients
I was perusing foodgawker 2 nights later and came across this recipe for cheddar jalapeno cornbread muffins. I started reading the recipe and immediately was drawn to it. And I decided I needed to bookmark to try. But I had some buttermilk on hand and had most of the other ingredients – including a fresh jalapeno from my garden! So I decided to try this recipe ASAP!
Wet, Dry, corn, and pepper
The mixture
These muffins are CHOCK full of flavor! I also included about a cup of corn, and almost a cup of diced jalapeno because I love the taste and like chunky muffins. I also ended up using 2 cups of shredded cheddar. Oooops 🙂
Ready to bake
Freshly baked
Talk about taste……let me tell you how moist and delicious these babies are! I can envision taking these to a picnic/BBQ or using as an accompaniment to a BBQ meal. In fact, I will be making BBQ chicken and serving these on the side 🙂
Look at that lil beauty
Pile of Yum
Extreme Closeup
Cut Open
This recipe definitely makes more than 12 muffins as it says…..My count was about 24 muffins.
Cheddar Jalapeno Cornbread Muffins
Yield: 12 muffins
Ingredients:
- 1 1/4 cups flour
- 3/4 cup yellow cornmeal
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 2 lg eggs
- 4 Tbsp cheddar cheese, grated (plus some for topping)
- 2 Tbsp butter, melted
- 3/4 cup corn kernels
- 3 Tbsp jalapeño, chopped
Directions:
Preheat oven to 425 degrees.
In a large bowl combine the flour, cornmeal, baking powder, baking soda and salt.
In another bowl whisk together the buttermilk, eggs, cheese, and butter.
With a large spoon slowly stir in the wet ingredients to the flour and cornmeal. Add the corn kernels and jalapenos.
Place into greased muffins pans and fill about 3/4 of the way. Top each muffin with a little bit of cheese and bake for 10 minutes or until golden. (NOTE: In my oven, the muffins took more like 15-17 minutes – so check them at 10 and add on time so they get really nice and golden on top)
A Sliver Of Each 
hahaha….look who’s crazy now 🙂
i am so trying these…. liz
yay liz!!! They are perfectly moist and corny. I also added a lil more corn than the recipe calls for…..cause that’s how i roll (with corn).
Wow! Those look so good, moist and more flavorful than the usual cornbread! Unfortunately, my oven is broken. I have a pile of recipes from your page to try when I get a new oven and these are definitely on my list!
Roxxy
Thanks, Roxxxy!!! You have GOT to try them. (that stinks that your oven is broken – good lord!)