Jalapeño Cheddar Corn Bread Muffins

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These jalapeño cheddar cornbread muffins are going to become your favorite additions to comfy dinners! Moist, buttery, cheesy, and sweetened with honey, this jalapeño cornbread recipe is way better than Jiffy with just the right amount of heat you will love. The perfect side dish!


  • 1/2 cup butter; melted
  • 1/4 cup oil canola or vegetable
  • 2 Tablespoons honey; melted
  • 3 Tablespoons sugar
  • 1 whole egg
  • 1 cup milk; whole or reduced-fat
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup cornmeal
  • pinch salt
  • 1 jalapeño; seeded and diced
  • 1 cup sharp cheddar cheese; shredded


  1. Preheat the oven to 350°.
  2. First, whisk the melted butter, oil, honey, and sugar in a bowl until combined. Next, stir in the egg and the milk.
  3. Add baking soda, baking powder, flour, cornmeal, and salt to the bowl and mix just until combined. Do not over-mix.
  4. Next, fold in the diced jalapeños and shredded cheddar cheese until just combined.
  5. Transfer the mixed jalapeño cheddar cornbread batter into a muffin tin lined with cupcake lines or grease with nonstick spray or melted butter.
  6. Bake the cornbread muffins for 15-18 minutes or until golden brown. Remove the muffins from the oven and allow them to cool.
Source: kathrynskitchenblog.com