Best 4 Savory Cornbread Muffins With Jalapeños And Corn Recipes

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Gather your ingredients and prepare your tastebuds for a delectable journey! In this article, we'll guide you through the steps to create mouthwatering savory cornbread muffins infused with the tantalizing flavors of jalapeños and sweet corn. These muffins are not just any ordinary cornbread; they pack a delightful punch that will leave you craving more. With a crispy golden-brown exterior and a fluffy, moist interior, these muffins are perfect for any occasion, be it a casual breakfast, a hearty brunch, or an evening snack. So, let's dive into the world of flavors and create a culinary masterpiece that will surely impress your taste buds!

Let's cook with our recipes!

JALAPEñO CORNBREAD MUFFINS



Jalapeño Cornbread Muffins image

Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish. These muffins are mildly spicy with 1 jalapeño. Feel free to increase or reduce the amount of jalapeño based on your preference.

Provided by Sally

Categories     Side Dish

Time 1h5m

Number Of Ingredients 12

1 cup (120g) cornmeal (fine or medium ground)
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil)
1/3 cup (67g) packed light or dark brown sugar
2 Tablespoons (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
1-2 chopped jalapeño peppers*

Steps:

  • Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
  • Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
  • Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
  • Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN



Savory Cornbread Muffins With Jalapeños and Corn image

Cornbread bakes nicely in a muffin tin. I've added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.

Provided by Martha Rose Shulman

Categories     quick, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 13

1 cup yellow cornmeal, preferably organic stone-ground
1 cup whole-wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapeños
1/2 cup grated Cheddar or Monterey Jack (optional)

Steps:

  • Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
  • Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams

JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

CORN AND JALAPEñO MUFFINS



Corn and Jalapeño Muffins image

The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.

Provided by David Tanis

Categories     dinner, lunch, snack, breads, side dish

Time 45m

Yield 36 muffins

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for buttering muffin tins
1 cup raw, tender corn kernels
1 jalapeño chile, finely chopped
Kosher salt
Ground black pepper
1 cup/135 grams all-purpose flour
1 cup/145 grams white or yellow cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs, beaten
1 1/2 cups buttermilk
3 ounces/85 grams grated Cheddar cheese

Steps:

  • Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
  • Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
  • Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use fresh, sweet corn for the best flavor. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
  • Be sure to drain the corn well before adding it to the batter. This will help to prevent the muffins from being too wet.
  • If you like spicy food, you can add more jalapeños to the batter. You can also add other spices, such as chili powder or cumin, to taste.
  • Be careful not to overmix the batter. Overmixing will make the muffins tough.
  • Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean.
  • Serve the muffins warm with butter or honey.

Conclusion:

These savory cornbread muffins are a delicious and easy-to-make snack or side dish. They are perfect for parties, potlucks, or picnics. They are also a great way to use up leftover corn. So next time you have some corn on hand, be sure to try these muffins. You won't be disappointed!

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