Spice it up…

1 week until Thanksgiving and what’s a Thanksgiving without cornbread?! Instead of risking a dry uninspired dish or drenching your bread in honey hoping to mask the dryness try making my Jalapeno Cheddar Cornbread Muffins.

The sharp cheddar cheese gives these muffins a bite while the jalapenos create a pleasant boost. Want the secret to creating moist cornbread? Throw creamed corn into the mix. You can make this recipe in a 9×9 pan if you want, but why not make it fun with muffins?! They are automatically divided into the perfect portion sizes.  Enjoy!

Jalapeno Cheddar Cornbread Muffins

Yields: 12 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes


  • 1 Cup Yellow Cornmeal
  • 1 Cup Unbleached All Purpose Flour
  • 1 Tb Baking Powder
  • 1 tsp Salt
  • ½ Cup Organic Granulated Sugar
  • ½ Cup Organic Milk
  • ½ Cup Buttermilk
  • 2 Brown Cage Free Eggs
  • 2 Tb butter, softened
  • ¾ Cup Shredded Sharp Cheddar Cheese
  • 1 Jalapeno seeded and diced
  • 1 Cup Creamed Corn


  1. Preheat oven to 400 degrees.
  2. Prepare muffin pan with muffins liners and non-stick cooking spray.
  3. Mix cornmeal, flour, baking powder, sugar, and salt in a large mixing bowl.
  4. Whisk milk, butter milk, butter, eggs, and creamed corn in a separate bowl.
  5. Add wet ingredients to dry ingredients and stir until thoroughly combined.
  6. Add jalapeno and ½ cup shredded cheddar to mixture.
  7. Pour mixture into prepared muffins liners and top with the remaining ¼ cup cheddar cheese.
  8. Bake for 15 minutes or until a toothpick can be inserted in the middle, removed, and clean.

Tags: , , , ,

Categories: Bread, Side Dishes

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3 Comments on “Spice it up…”

  1. Sonny
    November 17, 2011 at 11:03 am #

    What do you think about doing a little Thanksgiving twist by adding dried cranberries that have been masurated in Chambord?

  2. Jaime Shaheen
    November 18, 2011 at 10:05 pm #

    oh yeah! these are sooooo good!!! thanks for sharing 🙂

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