by Nick Evans

Jalapeno Cheddar Corn Muffins Recipe

These simple Jalapeno Cheddar corn muffins are a beautiful thing. You can serve these muffins as a make-ahead side dish for a summer BBQ and then reheat one of the leftover muffins for a quick breakfast.

But we can do better than just tossing some corn meal in a bowl.

These Jalapeno Cheddar Corn muffins are laced deliciously with shredded sharp cheddar and slivered jalapenos. The flavor combo is a perfect match.

For jalapeno prep, I recommend scraping out the seeds and then slivering the pepper into half-rounds instead of dicing it. That will make the peppers really stand out in the finished muffin.

You might also think that a whole jalapeno is a lot for just a few small muffins, but the spice is mellowed by the roasting and also by the cheese, so don't fear the pepper.

Don't be afraid to really fill your muffin tin with the batter. These will puff nicely, but not to the extent of cupcakes. You don't need to worry about them overflowing.

I also like to top each muffin with a few slivered jalapeno slices for effect.

Jalapeno Cheddar Corn Muffins Recipe

    Prep Time: 15 minutes

    Cook time: 24 minutes

    Yield: Makes 9 large muffins or 12 small muffins

Jalapeno Cheddar Corn Muffins Ingredients

    1 large jalapeno pepper

    1 cup corn meal

    1 cup all-purpose flour

    1/4 cup sugar

    2 teaspoons baking powder

    1/2 teaspoon salt

    1 cup milk

    1 large egg

    1/4 cup unsalted butter, melted

    4 ounces sharp cheddar cheese, grated

Jalapeno Cheddar Corn Muffins Recipe Instructions

    Preheat the oven to 400 F. Lightly butter a 12-cup muffin tin -- but 9 cups for large muffins or all the cups for smaller muffins. Cut the jalapeno in half and scrape out seeds. Then thinly slice the pepper into half-round slivers.

    In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Stir in the milk, egg and melted butter. Fold in cheese and the jalapeno, reserving a few slivers of pepper to garnish the tops.

    Divide batter between 9 or 12 muffin tins. Fill any empty muffin tins half-full with water for even baking. Top the muffins with a sliver or two of jalapeno.

    Bake the muffins until golden brown, 20 to 24 minutes. A tester should come out clean from one of the center muffins.

    Let the muffins cool briefly before removing from the tin and serving.

    Recipe Notes

    For high altitude, reduce baking powder by 1/4 teaspoon.

    To reheat leftover muffins, microwave for 20 seconds on high.


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